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Cooking with Michael Rozyne: Spring Tonic Soup
May 19, 2009
Category: Soups and Stews
By Paul McRandle

In 1995, Michael Rozyne, a Growing Green Award nominee, founded the nonprofit Red Tomato to distribute fruits and vegetables from Northeastern family farms and small farm co-ops to larger food buyers.  Rozyne is also the co-founder of Equal Exchange, which imports and distributes fair trade goods from around the world. The connection isn’t accidental and he notes that Red Tomato embraces transparency, fair prices to growers, and elevating the importance of the grower in the supply chain. He shared with us a favorite spring soup that he makes with produce from his garden. 


For this adaptation from Deborah Madison’s The Savory Way (Broadway, 1998), Michael Rozyne recommends using the earliest greens that pop up. “In our garden, we grow sorrel and complement it with dandelion greens [and nettles],” Rozyne says, adding, “But you could also use mustard greens, broccoli rabe or rhubarb (which has a lot of the qualities of sorrel).”  For a recent version, he used dandelion greens, plantains and a huge nettle, which gave the soup a nice sourness that can be tempered using sour cream, olive oil or butter. If you have your own garden, use what you’ve got: potatoes or other root crops, greens or herbs. If you don’t have a garden, pick out fresh greens at your local farmers' market and create your own version.

Spring Tonic Soup
Serves 4 to 6

Ingredients
1 or 2 Tbsps virgin olive oil
2 potatoes (or other root crop from your garden)
2-3 leeks, white parts only, sliced into rounds
2 carrots, peeled and diced
5 garlic cloves, peeled
1 handful parsley
1 handful watercress
2 cups chopped chard leaves, spinach or tender beet greens
4 cups roughly chopped nettles (handle with gloves until cooked)
2 cups sorrel leaves or 1 stalk rhubarb, chopped
2 cups chopped mustard greens, turnip greens or broccoli rabe
2 cups chopped escarole
2 cups chopped lettuce leaves
1 or 2 handfuls of rocket (arugula) leaves
2 quarts water, stock or bean broth
Salt to taste
extra-virgin olive oil, butter or cream
coarsely cracked pepper

Method
Warm the oil in a wide soup pot
Add potatoes, leeks, carrots, garlic thyme, parsley leaves and salt
Stir to coat with the oil
Cover and cook over medium heat for 5 minutes
When the leaves have wilted, add water or stock and bring to a boil, then lower the heat and simmer
Cook about 25 minutes, until the potatoes are soft
Let the soup cool, then blend it, retaining some texture
Add salt to taste
Stir in a spoonful of olive oil, cream or butter
Add pepper and serve
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Posted: May 19, 2009 7:51am

 
 
 
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Simple Steps
female, age 31, single
New York, NY, USA
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