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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Roasted Potato Leek Soup

This is one of Ina Garten’s recipes found on the Food Network site. You can get so many of the ingredients from the market, fresh and local!

Source: Food Network (Entered by Market Manager)
Serves: 6-8


Ingredients
2 lbs Yukon gold potatoes, peeled and cut into 3/4-inch chunks      View Available Products
4 Leeks, white and light green parts, cleaned      View Available Products
1/4 cup Olive Oil
3 cups Arugula, lightly packed      View Available Products
6-7 cups Chicken stock
Salt and pepper
1/2 cup Dry white wine
3/4 cup Heavy cream      View Available Products
8 oz Crème fraîche or Sour Cream
1/4 cup Freshly grated Parmesan      View Available Products

Step by Step Instructions
  1. Preheat the oven to 400 degrees F.
  2. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  3. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
  4. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

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