Farm Soup

This is a veryvegetable soup full with recently reaped CSA bounty. Speaking of: I only have two more weeks of CSA!! This is bad news, friends. But let's enjoy it while it lasts. Or, I'll enjoy it, and you can maybe enjoy reading about the things I make?

olive oil
2 stalks celery, chopped
3 leeks, white and light green parts chopped, and cleaned thoroughly
3 cloves garlic, chopped
4 carrots, peeled and chopped
1 medium potato, chopped
a couple sprigs of thyme
3-4 cups vegetable stock
2 cups fresh spinach
salt + pepper

In a heavy bottom pot over medium heat, saute the celery, leeks, and garlic in a couple tablespoons of olive oil until softened. Add the carrots, potato, and whole thyme sprigs. Stir and continue cooking for about five minutes more. Cover with vegetable stock*, bring to a simmer, and cook for 10 or 15 minutes, until the vegetables are tender.

When the carrots and potato are cooked, remove the thyme, wilt in the spinach, then puree. Season and serve with little garlic toasts: brush each slice of bread with olive oil, set them on a cookie sheet, and toast them in a 400 degree oven for about 10 minutes. Once toasted, and while they are still warm, rub each piece with a clove of raw garlic, cut in half horizontally.

* As you can see from the picture, I had an insufficient amount of stock on hand (about two cups) which made for a very thick soup. I didn't mind, but it was a little like baby food. Here, I've increased the stock amount recommendation, but basically, use enough to give yourself whatever consistency you prefer. If you puree the soup and find it's too thick, stir in a little more stock and cook for a couple minutes.