wild Javelina

Quick summer soup- using mostly items found in the garden which is always fun. I needed something obviously good, but also quick and refreshing as I didn’t have much time to get it together, and it was about a million degrees out. I hadn’t made this before, so I wasn’t too sure what to expect. The results were unexpectedly creamy, delicious and refreshing indeed!

4 green onions, sliced thin
2 medium potatoes, peeled and diced
1 clove of garlic, smashed and diced
1 rib of celery, diced
small handful of chives, sliced thin
3 tablespoons flat leaf parsley, diced 
2-3 medium cucumbers, peeled, seeded and diced
2 1/2 cups veggie stock: I used better than bullion- No Chicken Base
1 Tablespoon olive oil
Salt and Pepper to Taste

In a medium saucepan heat the olive oil over medium heat, and add the green onions, garlic, celery, about half of the chives and a pinch of kosher salt. Stir occasionally and cook over medium-low heat for about 6-10 minutes until the onions and celery begin to soften. Add the potatoes and stock. Bring to a simmer and stir occasionally until the potatoes have softened - about 15 minutes.

Remove from heat. Add the remaining chives, parsley and diced cucumbers. Now you’ll want to blend to puree, I used an immersion blender… you should do as you’d like- blend until it looks smooth and creamy. From here I ran it through a fine mesh sieve twice. Salt and pepper to taste and then transfer it to the fridge to chill for a few hours and then enjoy!