I snapped up a beautiful bunch of Tuscan kale and four extra-long leeks from Morning Glory Farm on my way home from work on Friday, so I was prepared when the rainy weather arrived on Sunday. I’ve been wanting to update a soup recipe, one that happens to be my Dad’s favorite. It’s a riff on a classic Italian escarole and white bean soup that traditionally features a generous amount of greens and beans in relation to the broth.
In this version, which I’m calling Tuscan Kale, Leek and White Bean Soup with Bacon, Parmigiano & Rustic Croutons, I used leeks, Beetlebung Farm garlic, and Grey Barn bacon ends to layer quick flavor into chicken broth. The real alchemy happens when the kale hits the broth, simmering gently until tender and adding its earthy umami. A good splash of lemon juice at the end of cooking is important, and a heap of grated Parmigiano and Rustic Croutons is essential! This update was so delicious that we ate the whole pot Sunday evening.
I will have to make it again for Dad when I travel to Delaware to see him later this week; then he’ll want the recipe. When I called him yesterday, he mentioned he was planning to make a Brazilian pork and black bean stew for us to eat when we arrive, and that he thought he might make an arugula, roasted beet, orange and goat cheese salad, too. The man is 92! I couldn’t be prouder of his cooking chops.
His salad suggestion reminded me that I should make this little salad of clementines, beets, and avocados sometime soon.
I have extra leeks (had to cut them in half to fit in the fridge), so I poked around our leek recipe collection and found Mickey’s Chicken, a winner from our late friend Arnie Reisman.
And of course there’s the Caramelized Leek Tart with Blue Cheese, Bacon & Thyme. (Bacon again!) You can also use that recipe to make mini puff-pastry appetizers.
And if you’ve got extra kale in the house after making the soup — and people to feed who proclaim not to like it — I can promise you that tucking it into this Butternut Squash, Kale & Parmigiano Gratin will solve that problem. The gratin is wonderful with sautéed bay scallops. If you know someone with a shellfish license in Edgartown or Oak Bluffs, you could barter for some bay scallops now; the commercial bay scallop season begins in early November in most towns.
You’ll need a salad to go with the gratin; let’s bring back this Crisp Salad-Slaw With Lemon Tahini Vinaigrette from last winter. Put some of that gorgeous Beetlebung Farm radicchio in it.
Lastly, I also have leftover Rustic Croutons. I made them from a few slices of Abby’s No-Knead Focaccia which I had frozen, and the texture was perfect. They’d be ideal in Tomato-Ginger Bisque, which I haven’t made yet this fall. I should do that and so should you!
You know what else that tomato soup would be really good with? Abby's Cheesy Biscuits Squared. Yes!
Hey, it’s time to start thinking about Thanksgiving menus. This week I'm bringing back the Thanksgiving Recipe Collection, and I'll be letting you know about some new additions over the next few weeks. Additionally, we'll feature a rotating selection of Thanksgiving recipes on the home page of cookthevineyard.com.
Happy Halloween! And I’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
THANKSGIVING RECIPE COLLECTION
What's Open on the Vineyard
With the change of seasons, some markets and restaurants are shortening hours. To keep abreast of changes and to see a complete list of what's open, including hours, websites, and contact numbers, visit What's Open on Martha's Vineyard.
