The Seasons of Soups, Sewing and Singing

For the first time ever I've delved into making my first sourdough bread. I don't know why. I've always been curious to the process. I'm always making homemade bread basically because we can't stand most breads in the store. After research and a bit of confusion as to which way was the best, I just ordered the sourdough culture and the canister from King Arthur Flour. 

It is interesting and it had me a little put off by throwing out half of the starter each time it is fermenting. I mean, throwing out flour! Well, after the initial process I see it won't be a regular routine, just goes against the grain (excuse the pun).

Every Saturday from the beginning of June to this very day in November my husband and I pick up our vegetable share from our local CSA (Community Supported Agriculture - Alambria Farms). We have an abundance of fresh locally grown organic produce that will either overwhelm a carnivore or inspire the vegetarian that lies within you. With the beginning of the school year I make a Saturday soup with the ingredients. I get to enjoy this all week long for my school lunch.  The inspiration brought on by this bounty have brought dozens of new recipes to my already bursting recipe file. The soup today was Tomato Vegetable Lentil.

Tomato Vegetable Lentil Soup

I serve this with parmesan cheese and fresh homemade bread

2 Tablespoons olive oil

1 large onion

1 rib celery

Salt to taste

5 cups vegetable or chicken stock

3/4 cup dried lentils, rinsed and picked over

1 large carrot, peeled and diced

1 bay leaf

1 tsp. dried basil

1/2 tsp. dried thyme

Freshly ground pepper to taste

1 large all-purpose potato, peeled and cut into 1/2 " dice

2 cups of coarsely chopped kale (4-5 leaves, cut up)

1-15 oz can stewed tomatoes

Heat the olive oil in a large soup pot. Add the onion & celery. Cover and sweat over medium low heat until the vegetables are soft, 8-10 minutes.

Add the stock, lentils, carrot, bay leaf, herbs and season with pepper. Bring to a boil, cover partially and reduce the heat. Simmer for about 15 minutes. Add the potatoes, kale and tomatoes. Add salt to taste.

Makes 6-8 servings.