Northern Michigan Recipe: Try The Intentional Minimalist blogger Kristin Celeste Schroeger’s light and refreshing recipe for Cucumber Leek Soup with Fromange Blanc at your next late summer or early autumn brunch or lunch with friends.
Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
- Farm fresh local cucumber Farm fresh local wild leek bulbs
- Farm fresh local fennel
- Wild leek infused olive oil (recipe link)
- Local verjus
- Local fromange blanc
- White pepper
- Sea salt Farm fresh local purple basil micro greens
Slice four cups cucumber with skins on and place into the glass container of an electric blender. Slice the tops and roots off four wild leek bulbs, quarter bulbs and place in the blender. Remove one half cup fennel fronds from stalks and place in the blender.
Add two cups water, two tablespoons wild leek oil, two tablespoons verjus, one quater teaspoon sea salt and one eighth teaspoon white pepper to blender. Cover blender and blend on low for thirty seconds. Add one quarter cup fromange blanc to blender and blend on low for thirty seconds. Taste soup, adjust seasonings as desired.
Pour soup into bowls, sprinkle with sea salt, add a few purple basil micro greens and a fennel frond as a garnish.