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Cauliflower Soup and Wild Leek Pesto

Northern Michigan blogger Kristin Celeste Shroeger shares this delightful springtime soup recipe that uses local and fresh ingredients from 9 Bean Rows, Oryana and more!

To see more of Kristin's recipes check out her blog: The Intentional Minimalist

Ingredients

Oryana organic cauliflower 9 Bean Rows wild leeks
9 Bean Rows organic potatoes
Cabin Creek Farm & Bakery bacon
Leelanau Cheese raclette cheese
Organic wild leek and swiss chard pesto (recipe link)
Organic wild leek infused olive oil (recipe link) Oryana organic sea salt

Preparation

Slice one cup of wild leek whites, add to warm pot with one teaspoon oil and cook for a few minutes. Chop six small potatoes or four medium potatoes
and add to pan with one eighth teaspoon salt. Remove stem and chop one head
cauliflower and add to pan with four cups water. Bring to a boil, then
reduce heat to low and cook for fifteen minutes. Pan fry six slices bacon
until crisp and set aside to drain. Slice one quarter cup leek greens and
fry in pan with bacon grease. Blend soup with hand blender directly in pot,
season with salt if desired. Add two tablespoons oil to two tablespoons
pesto in a small bowl and blend until smooth. Ladle soup into individual
serving bowls, swirl pesto into soup, top with bacon, fried leek greens and fresh grated cheese.