Is it special or natural to cooking with local foods within local scenery?
Recipe
Spring Cabbage, Potatoes & Bloccoli Potage
Serves 4
2 tbsp EXV olive oil, ghee or coconut oil
1 cloves garlic, thinly sliced
1 onion, roughly sliced
1/4 new cabbage, roughly chopped
1/3 head of broccoli, cut into smaller florets
2 new potatoes, cut into 1cm wide slices
2-3 cups water or vegetable broth to cover
2 cups favorite milk
2 bay leaves, broken in half
sea salt and black peppar
rape blossom, boiled with a pinch of salt
or favorite herb flowers for topping (optional)
Prepare the vegetables. Put oil and garlic in a large pot, and stir on low heat until the garlic smells fragrant. Add onion, and fry and stir until translucent.
Add cabbage, broccoli, potetoes and 1 teaspoon salt, and stir around and let fry on low/medium heat for few minutes. Add bay leaves and water or vegetable stock to cover, and bring to a boil. Reduce heat, and simmer until the vegetables are tender, about 20 minutes.
Pick out bay leaves. Carefully pour the soup into a blender or use a hand blender to mix until smooth. Add milk to the soup and season with salt to taste.
Serve the soup with rape blossom or your favorite herb flowers, and drizzle some good EXV olive oil, sprinkle with black pepper.