These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Tomato and Microgreen Soup
From Statesboro Market2Go
<p>Made with fresh tomatoes, microgreens, and garlic, this soup is simply superb! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: themightymicrogreen.com (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
1 tablespoon
Olive oil
1/2 cup
Onion (chopped)
2 cloves
Garlic (minced)
5 cups
Tomato (chopped)
2 cups
Vegetable or chicken broth
2 tablespoons
Butter
1 tablespoon
Cornstarch
OR flour
2 tablespoons
Honey
1 teaspoon
Balsamic vinegar
2 cups
Microgreens
Salt & pepper to taste
Sour cream (for serving, optional)
Parmesan cheese (for serving, optional)
Step by Step Instructions
- Heat the oil in a stockpot, then add the onions and garlic and cook them until they start to become tender.
- Add the tomatoes, honey, and broth to the stockpot and cook for 20 to 25 minutes.
- Remove the pot from the heat stir in the vinegar, salt and pepper, and microgreens.
- Puree the soup with a hand blender or by carefully adding the soup to a regular blender then putting it back.
- Melt the butter in a small skillet, then add the cornstarch or flour and cook stirring over low heat until thickened.
- Slowly whisk 1 cup of soup into the skillet until smooth, then stir the mixture into the soup in the stockpot.
- Cook the soup over low heat for 15 minutes. Season to taste and serve with sour cream and/or Parmesan cheese if desired.