Photographer: Kristin Celeste Shroeger
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.
Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.
Local farm fresh white onions
Local farm fresh parsley
Local farm fresh thyme
Local farm fresh oregano
Local farm fresh butternut squash
Local farm fresh pears
Local farm fresh apples
Local farm fresh radish micro greens
Homemade spring onion infused olive oil (recipe link)
Local white wine
Sea salt and white pepper
Homemade hard apple butter (recipe link)
Chop two large onions and a half-pound of celery. In a large metal stockpot, sauté onions and celery in two tablespoons canola oil in covered stockpot until translucent.
Wash and chop a pound of squash, two large pears and two large apples. Add squash, pears and apples to stockpot with two cups wine and cook for ten minutes.
Add four cups water and one quarter teaspoon of sea salt, stir, cover stockpot and bring to a boil. Once at a boil, reduce to low and cook for thirty minutes.
Mince two tablespoons parsley, one-tablespoon oregano and one-teaspoon thyme. Remove soup from heat, add minced herbs, white pepper, stir and let rest for five minutes. Blend cooked ingredients with hand blender directly in stockpot. Taste soup and adjust seasonings as needed.
Serve soup with a dollop of hard apple butter, a drizzle of spring onion infused olive oil, sea salt and a teaspoon of radish micro greens.