Warming the Soul

After a long day of alternately elbowing your way through crowds and then sitting in bumper-to-bumper traffic, the promise of a warm, home-cooked meal is a reasonable fantasy. Throughout most of this busy month, however, it is often easier to imagine than accomplish.

Even in the darkest of days, soup remains the ultimate comfort food; and when it’s homemade—all the better. If you think that making a pot of soup is beyond your capabilities this week, think again. This steamy stunner is made from inexpensive ingredients you’ll most likely have on hand; and it’s a lot healthier than most of the other stuff we’re eating this month. It also comes together in 1 hour or less, and offers the sort of soothing aromatherapy you’ll never find at the perfume counter at the mall. As an added bonus, it may even steam up your kitchen windows as it simmers on the stove.(I’m all about bringing cozy back.)Served with or without a salad to start, a loaf of warm crusty bread rounds out this satisfying meal. When the spirit moves you, feel free to substitute winter squash for the potatoes. Or spice things up by sautéing a chopped jalapeño along with the garlic. The possibilities are endless. Think of this soup as a canvas awaiting your signature.

Kale Pesto is my current passion. Here, a mere dollop adds incomparable pizazz to soup; but it can be used the same as any other pesto: as a zesty spread for panini or crostini; stirred into yogurt or sour cream for a delicious dip; tossed with warm pasta for a quick sauce; or spooned on top of grilled chicken or salmon for a memorable condiment.

Whenever I visit the farmers’ market this month, I will inevitably shop for holiday gifts right along with my groceries. In addition to bargain-priced wreaths, plants, and flowers, I can’t resist picking up a few fragrant lavender goodies; a bottle or two of locally produced olive oil; fruit-infused vinegars; sweet-tart artisan jams and preserves; locally-produced honey; little bags of hand-crafted toffee; fresh-from-the-farm dried fruits and nuts; and glistening jars of sun-dried tomatoes. Gifts of good taste never go out of style. And there is no better way to show gratitude to the people who grow the food we eat.

Creamy Potato Soup…without cream

• 2 tablespoons California olive oil or butter
• 11/2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces (about 4 cups)
• 1 onion, coarsely chopped
• 2 sprigs flat-leaf parsley, coarsely chopped
• 1 garlic clove, chopped
• 6 cups chicken stock or low-sodium broth, or as needed
• Fine sea salt
• Dash of cayenne pepper
• 1 cup Greek-style plain yogurt (low-fat or nonfat), at room temperature
• Optional: Kale Pesto (recipe follows)

1. In a soup pot or Dutch oven, heat the oil over medium heat until hot. Add the potatoes and onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Stir in the parsley and garlic and cook 1 minute longer.
2. Pour in the stock and bring to a boil over high heat. Reduce the heat to medium-low and stir in about 2 teaspoons of salt. Cook uncovered, stirring occasionally, until the potatoes are very tender when pierced with a knife, about 30 minutes. Remove from the heat.
3. Puree the mixture with a hand-held “stick” blender. (Alternatively, let mixture cool for about 20 minutes. Working in batches, puree in a blender until smooth. Return mixture to the soup pot and cook over medium heat until hot; then remove from the heat.) If you prefer a thinner soup, stir in enough warm stock or water to reach the desired consistency. (Soup can be prepared to this point up to 2 days in advance. Refrigerate, covered; or freeze for longer storage. Reheat before proceeding to Step 4.)
4. In a medium bowl, whisk the yogurt until light and fluffy. Gradually whisk in about 1 cup of the warm soup mixture; then return all to the pot, whisking gently just until the yogurt is well incorporated. Season with cayenne and additional salt as needed. Ladle the soup into individual bowls and top each serving with a dollop of Kale Pesto. Serve at once. Serves 6 to 8.

Kale Pesto

• 2 garlic cloves, cut into pieces
• 1 teaspoon coarse (kosher) salt
• 3 cups (packed) coarsely chopped kale leaves
• 1/3 cup chopped California walnuts, toasted
• 1/3 cup freshly grated Asiago or Parmesan cheese
• 2 sprigs flat-leaf parsley
• 1 teaspoon finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed hot red pepper flakes
• 1/3 cup California olive oil, or as needed

In a blender or food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the kale, walnuts, cheese, parsley, lemon zest, lemon juice, and pepper flakes. Process, pulsing the machine on and off and scraping down the sides of the bowl as needed, until a coarse paste forms. With the machine running, pour in the 1/3 cup olive oil. Use at once, or transfer to a container and cover with a thin film of olive oil. Refrigerate, covered, for up to 2 days. Freeze for longer storage.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.This market is made possible through the generous support of the Town of Danville. Please show your appreciation by supporting the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.