I, without question, am a summertime girl. All through the cold, dark days of the long Boston winter, I huddle (cursing) under multiple blankets, waiting for the thaw to arrive. When spring finally comes I feel marginally better, but I continue to pine for those blisteringly hot and humid summer days, the kind that make everyone complain in whiny, molasses tones. I live for those days: 95 and sunny, not a cloud in the sky. Doesn't matter if it's dry or humid. I like heat. Heat of the sort that leaves you feeling melty and fiery from outside to in. Heat that lasts long into the night, laughing at the idea of an evening chill or goosebumps on the breeze. Heat that makes you swoon and sigh, renders you inert and lazy, incapable of motion.
So, what on Earth am I doing in Boston, you ask? I've spent many a winter night asking myself the very same question. Truly hot days are few and far between in our beloved Boston, but somehow I landed here several years ago and, like the weather or not, it looks like I am here to stay. So, with autumn all too rapidly approaching, I am attempting a change in outlook. Why curse the cold when it cannot be stopped? Instead, I will endeavor to embrace the onset of chilly nights and warm wool sweaters. And what better way to begin than with a new soup recipe? After all, if you can't warm yourself from the outside in, there's always the option of inside out.
Below is a recipe adapted from several I located on-line after doing a search for the farm share ingredients in my pantry: potato, kale, leeks, and carrots.
Potato & Kale Soup
Ingredients:
3 large leeks, thoroughly rinsed, cut in half lengthwise, and sliced
3/4 c chopped carrots
5 medium red potatoes, chopped
4-5 c chopped fresh kale
3 cloves garlic, chopped
2 T olive oil
1 T fresh thyme or 1 t dry
2 bay leaves
10 c low sodium vegetable or chicken broth
10 oz chorizo sausage (or therabouts--if you get a bold, spicy sausage just be careful not to overwhelm the soup!)
salt and pepper, to taste
One pot of steamy goodness!
Directions
Sautee the leeks and kale in olive oil over medium heat for several minutes while you chop the carrots and potatoes. Add carrots, potatoes, thyme, and garlic and sautee for about 5 minutes. Add the bay leaves, broth, and sausage. Bring to a boil then reduce to simmer for 30 minutes.
Add one glass of good red wine, some crusty bread, and enjoy the warmth of a cool, fall evening!
Ecofoodie is back! Sated with all things Greek--think sun, wine, and tzadziki--if a little jet lagged and playing catch up with real life after so many weeks of festivities. A full report on local goodies in Greece is soon to come. In the meantime, you might peruse an article I wrote about the sustainable dining program at Harvard Medical School for the fall issue of Edible Boston. 
