Wednesday, May 29, 2013

Good Eats Newsletter - May 29, 2013


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG

This week your bag will contain:
Spinach; Sweet Salad Turnips; Green Wave Mustard Greens; Romaine/Panisse Lettuce; Potatoes; Carrots; Shallots

and OUT of the Bag
Frozen Zucchini

Localvore Offerings Include:
Elmore Mountain Honey Oat Bread
Cellars Moses Sleeper Cheese
Pa Pa Doodles Eggs

Small Veggie Only Members
take a YELLOW BAG
containing:

Spinach; Beet Greens; Green Wave Mustard Greens OR Napa; Potatoes; Carrots

and OUT of the Bag
Frozen Zucchini


The end of the spring share is quickly approaching!  It's hard to believe it's almost over already but here I am again surrounded by sign up forms and lots of checks.  It's a busy time for me as we get the summer share up and running!
If you're planning on signing up for a summer share please do it soon as it really helps with our planning purposes.  Also let us know if one of our new sites would work better for you and we'll make the change!

Around the Farm - (or What Takes Our Time)

It's amazing what kinds of things eat up time on the farm beyond what you'd expect.  I took a walk around on Monday at 2 in the afternoon and here's some photos of where I found some of our crew. 

(Top left) Melissa and Iris were in moveable 3 looking for potato beetles and squishing them - the beetles had just started attacking the eggplant.  (Top right) Deb was back and forth between the kitchen and workshop constructing herself a new hood that will move steam out of our kitchen faster when she is making spaghetti sauce and broth for the share.

(Middle left) Adan pulled in to unload bins of freshly harvested chard that he'd been out harvesting.  (Middle right) Meanwhile, Andrew & Renna were washing beet greens in the tank.

(Bottom left) Todd was back and forth between a field where he was installing cucumber fence and the workshop where he was making hundreds of little nylon ties with a blowtorch to tie the cucumbers with.  (Bottom right) Isaac was busy fabricating a new bin process for the washhouse. 

Steve and Kev were out on the fields.  Annie was out with Allie and Socorro harvesting.  Tim was up making calls to local restaurants and accounts to sell food.  Travis was hauling some frozen items we won't use out of freezer to thaw out for our pigs.  Cori was assembling boxes for delivery.

Thanks for supporting our work and the livelihoods of all of our folks on the farm.  We couldn't do what we do without you all.


Please Join us for the Summer Share!
Only 2 Spring Share deliveries weeks
left!

Summer share begins Jun 19th

If you haven't signed up for Summer yet but plan to, please do!  So helpful to us to be able to plan our delivery route in advance and we can only do that if we know we have enough people signed up at each site. 



The Summer Share brings you great value and ease as we deliver you the freshest selection of in season vegetables week after week.


New Delivery Sites for Summer!
We want to establish a few new CSA pick up sites and have the following locations in mind (not all will get to become sites but hopefully we'll add 3-5).  If you have comments or suggestions about these or other sites, contact us, we want to hear them


Burlington - we are happy to announce we will begin delivering to Petra Cliffs on Brigg St.  If you've already signed up for ths summer share and want to change to this new site let us know!

Burlington - we are looking for a new location in the Old North End, all suggestions welcome

S. Burlington - we are looking for 2 locations - the first - South of I-89 off Shelburne Rd - we may have a residence for this one - stay tuned....
We are also scouting a second location somewhere over in Dorset St Hinesburg Rd neighborhood.

Montpelier - got a good downtown site in mind?  We are on hunt for one....

Barre - a few members asking us to reconsider Barre.  Let us know if you would be on board for a Barre site.

St Johnsbury - this week we will move from the St J Natural Provsions to the St J Food Coop.

Jay - once again looking at establishing a delivery site in Jay. We have a couple good options now and are trying to choose between one up at the resort and one down on access road intersection.  TBD.




Storage and Use Tips

Spinach - this is some good looking spinach!  Enjoy as a salad alone or with the other greens this week.

Sweet Salad Turnips - This new crop of salad turnips are young and sweet and the greens on them are just beautiful.  Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.

Related to kale, cabbage, and collard greens, Mustard Greens are the peppery leafy greens of the mustard plant. Green Wave is a beautiful representative of this group. Green Wave is a bit hot when raw, but still tender enough for salads. It is delightful in stir-frys, braises, steamed and added to many dished calling for greens.  I recently added some mustard greens to my morning smoothie and was pleasantly surprised - I thought it would be spicy but you could barely taste the greens at all!

Large share and localvore members will be getting a head of Romaine as well as a head of Panisse Lettuce.  Both of these lettuces are wonderful in sandwiches or salads.

Small share members will get Beet Greens.   These tender young greens are best eaten cooked. They are related to Swiss chard and may be used exactly the same way. I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach.

Also known as Chinese cabbage, the flavor of Napa Cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

How nice is it to have a little Frozen Zucchini this week? Ubiquitous in summer, when the zucchini and summer squash go away in the fall it's always a bit sad. I have been comforted to know that a pile of our harvest was squirreled away in the freezer. When you thaw the zucchini, it will lose a lot of water. This is perfect for baking actually and for many other recipes as well. Let it thaw, and then squeeze out all the excess water and then add the zucchini to your recipe. 

Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.

Localvore Lore

Today we have Elmore Mountain's Honey Oat Bread for you.  This bread is made with Milanaise Winter Blend, Gleason's Whole Wheat, Quebec Oats. Butternut Mountain Farm Honey, Sea Salt and Yeast.

Moses Sleeper Cheese is the culmination of years of experimentation in the cheese house at Jasper Hill Farm.  This pasteurized cow's milk cheese was created to rival the best Normandy Camembert and was named after a Revolutionary War-era scout who was cut down on the Northeast Kingdom's legendary Bayley Hazen Military Road.  This cheese has a bloomy rind with a milky, gooey core.  The finish is bright and acidic and is aged 4-6 weeks. 

Enjoy your weeks from Pa Pa Doodles this week!


Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change.  You can have your share donated to the Food Pantry, or I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.

Recipes

Sweet Salad Turnips with Oranges
Here's a tasty and easy way to enjoy your salad turnips.

1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
¼ tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro

Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.


Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base.  You could use your shallots here instead of onions, or you could sub in other greens.  Although the recipe calls for using just water, you can make it richer by using veg broth or using some chicken broth.

4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper

4 garlic cloves, minced
1 bunch mustard greens, stems trimmed, leaves coarsely chopped
.5 lb fresh spinach, stems trimmed

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.

Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.

Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.


Zucchini-Potato Frittata
Frittatas are so adaptable and this one would be happy to have the addition of any other veggies- peppers, cooked carrots, shallots, even some spinach.  Frittatas are my go-to recipe when there's nothing in the house for dinner!  The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.



Lemon and Butter Braised Beet Greens
Feel free to swap in spinach in this recipe.

2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
2 lbs baby beet leaves, washed
1 -2 teaspoon fresh lemon juice
 sea salt & freshly ground black pepper

Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.   Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.    Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.  Remove the cover; if there's any excess liquid, cook until it evaporates.  Toss the greens with the lemon juice, salt, and pepper, and serve hot.




Thursday, May 23, 2013

Good Eats Newsletter - May 22, 2013

Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG

This week your bag will contain:
Baby Spinach; Rainbow Chard; Vulcan Lettuce; Chives; Potatoes; Carrots; Celeriac; Yellow Onions

and OUT of the Bag
Frozen Hot Peppers

Localvore Offerings Include:
Elmore Mountain Flax Bread
Chicken OR Veggie Broth
Cellars Landaff Cheese


IMPORTANT! Please take Veggie Broth ONLY
if you are signed up as a
Localvore Vegetarian or a Pete's Pantry Vegetarian.
Otherwise take a chicken broth.
Please check Names list at your pick up site if you are unsure.

Small Veggie Only Members
take a YELLOW BAG
containing:

Baby Spinach; Rainbow Chard; Vulcan Lettuce; Potatoes; Carrots

and OUT of the Bag
Frozen Hot Peppers



Our Farm Stand is Open!
It's not only filled with Pete's Greens veggies, it's loaded with all sorts of localvore items from our favorite producers.  You can also get your veggie starts and flowers there!
Can't get to Craftsbury?  We offer many of these items in our localvore share.  If you're not already a localvore or pantry member, sign up for a summer share!

Only 3 Spring Share deliveries weeks left!

Summer share begins Jun 19th

If you haven't signed up for Summer yet but plan to, please do!  So helpful to us to be able to plan our delivery route in advance and we can only do that if we know we have enough people signed up at each site. 



The Summer Share brings you great value and ease as we deliver you the freshest selection of in season vegetables week after week.


Around the Farm


Top left:  A lush as can be cover crop of rye and vetch. 
Top right: Kevin tilling in the cover crop, prepping land for fall carrots.
Below:  Iris, Lucy the dog, and Tim hanging out at the farmstand this weekend.
Bottom: no space gets left unplanted at the farm!  Mustard greens growing in between the moveable greenhouses.


New Delivery Sites for Summer!
We want to establish a few new CSA pick up sites and have the following locations in mind (not all will get to become sites but hopefully we'll add 3-5).  If you have comments or suggestions about these or other sites, contact us, we want to hear them


Montpelier - got a good downtown site in mind?  We are on hunt for one....

Barre - a few members asking us to reconsider Barre.  Let us know if you would be on board for a Barre site.

St Johnsbury - next week we will move from the St J Natural Provsions to the St J Coop.

Jay - once again looking at establishing a delivery site in Jay. If that's of interest to you, do tell...

Burlington - have a business in mind for a new site in Flynn Ave neighborhood, hoping it works out.

Burlington - we are looking for a new location in the Old North End, all suggestions welcome

S. Burlington - we are looking for 2 locations - the first - South of I-89 off Shelburne Rd; the second location somewhere over in Dorset St Hinesburg Rd neighborhood.




Storage and Use Tips

The Baby Spinach this week is tender and beautiful.  Will make perfect spinach salads, all the while nutritionally fantastic.

Vulcan Head Lettuce - The big red leaf head lettuces this week are called Vulcan.  They are just gorgeous and will make wonderful tender salad or sandwich toppings this week.

Rainbow Chard is a delicious nutritious green, high in Vitamins A, K, and C.  The beautifully colored stems are why it's called rainbow chard!  Chard works great as a spinach substitute but needs to be cooked down a bit longer.  It also works well in soups and stews, or sauteed as a side.
Chives are a real spring treat!  You can use the whole chive, minced up. Stored in a loose bag in the crisper drawer,  they'll keep quite well for a few days.  I like to add cut up chives to my salads for a mild onion flavor.

Celeriac also goes by the name of celery root. It tastes a bit like a cross between celery and jicama, but is mellower than celery. It can be eaten raw or cooked. If eating raw, some cooks suggest plunging the grated celeriac into boiling water for 1 minute to reduce bitterness and then plunging it immediately into cold water to stop it from cooking further. A tip for preparing celeriac - cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.

Yellow Onions - Eating locally year round means saying good bye to some veggies at some time of year and hello to new.  This week we say hello to the chives above, the first of this year's allium crop.  And we say goodbye to our 2012 harvest of yellow onions.  More alliums in the form of chives, scallions etc are coming along and within a few weeks you can expect your first bunched fresh 2013 onions. 

This week's Frozen Jalapenos will add a little spice to your life! To use your peppers thaw in the fridge overnight, remove from package and rinse. Or if you just need a pepper to spice up a dish, just take a single frozen pepper from the bag and chop it while just off frozen and add in to whatever you are making. The seeds and the inner ribs where the seed attaches are the hottest part of the pepper. For a rich and earthy jalapeno flavor without intense heat simply cut peppers open and remove inner ribs and seeds with a pairing knife. This may still give you a bit of spice but not nearly as much as before.

Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.

Localvore Lore

This week's bread is Elmore Mountain's Flax Bread.  It is made with Milanaise Winter Wheat, Milanaise Rye, Gleason's Whole Wheat, Quebec flax, sourdough, sea salt and water.  I checked out their blog today and learned that they bake their bread in a 6x10 brick oven with a belt loader.  This isn't a typical feature in a wood-fired oven - they usually have a single opening in the front, but Blair and Andrew decided to build a belt so they could bake more bread in a shorter amount of time.  They completely designed the oven and the conveyor belt by themselves - a fine example of some great VT ingenuity!  I'm sure you can all attest to how well the oven is working out for them!

 You will also get Chicken or Veggie Broth. Please be careful selecting your broth!  We leave enough veggie broth at sites for Vegetarian Localvore and Vegetarian Pantry Members.  All others should select Chicken Broth.  Both the Veggie Broth and Chicken Broth is clearly marked on the lids.  If you aren't certain of your share type, please check the names list when you check off at your site.

The chicken broth is made using our own chickens, onions, carrots, celery, fennel, bay leaf, salt & pepper.  The veggie broth is made just from our own veggies and some herbs and salt.  We made them fresh last week but have frozen them for easier travel.  Throw them in the freezer to use later, or they will store for up to a week in the fridge.

Made from thier own high quality Holstein raw cow's milk, Landaff Creamery's Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors. Its complexity balances a bright buttermilk tang and savory brown butter notes. The buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Remove cheese from the refrigerator about an hour before you plan to eat it. This will allow the full flavors to be enjoyed. Keep your cheese surfaces protected so they won't dry out. If mold does develop, just trim it off. The natural cave-aged rind is safe to eat.

Landaff Cheese placed third in the Open Class Semi-soft Cheese class at the World Championship Cheese Contest in 2012!  Doug and Deb Erb craft Landaff on their second-generation dairy farm in the White Mountains. Declining milk prices drove the Erbs’ determined pursuit of cheesemaking as a way to revitalize their farm. Doug developed Landaff after study with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England.


Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change.  You can have your share donated to the Food Pantry, or I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.

Recipes

Pasta with Red Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (spinach, kale, pac choi, whatever you have left in the fridge).  Great use for this week's spinac or chard!

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch red chard and/or spinach, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Celeriac Remoulade (Celery Root Salad)
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Sauteed Swiss Chard
I like this recipe because it uses the entire chard- stems and all! 

1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
Salt and freshly ground black pepper

Fill a medium saucepan with water and bring to a boil over medium-high heat.  Fill a large bowl with ice water.  Add the chard stems to the boiling water and blanch for 2 to 3 minutes.  Using a slotted spoon, transfer the stems to the ice bath and let cool completely.  Drain the stems and set aside.

Melt the butter in a medium skillet.  Add the chard leaves, stirring to coat.  Cover and cook until wilted, stirring occasionally.  Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.

Grown-up Grilled Cheese
This recipe is adapted from the Vermont Farm Table Cookbook by Tracey Medeiros.  Switch up your panini ingredients with whatever you have on hand- pesto, spreads, cheeses, or fresh veggies.  Dare I say add a hot pepper to kick it up a notch further?

1 1/2 tsp unsalted butter, softened
2 slices Flax Bread
3 thin slices sweet onion
Lettuce
1-2 thin slices prosciutto
Freshly ground black pepper
1 slice (3 ounces) Landaff cheese or any other mild raw cow's milk cheese
Coarse grain or Dijon mustard

Preheat a grill pan over medium-high heat or preheat a panini press.  Spread one side of each slice of bread with butter and place buttered side down on a cutting board.  Layer one side of the bread with the onion, lettuce, and prosciutto.  Season with pepper to taste.  Top with the cheese and the second slice of bread.

Place the sandwich on the grill pan or panini press.  If using a pan, weigh down with a heavy skillet and cook until golden brown and the cheese has melted, 3 to 4 minutes per side.  If using a panini press, grill according to the directions.  Cut the sandwich in half and serve with mustard on the side.


Potato and Chive Soup
If you like spice, this soup would be amazing with hot peppers thrown in!  Celeriac would also be a great addition; add peeled and chopped cubes to boil with the potatoes.

1 onion, chopped
1 tbsp olive oil
5 cups chicken or veggie broth
2 1/2 pounds potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream

Preheat a large pot over medium-high heat.  Add oil and saute the onions until soft.  Add broth, potatoes and garlic cloves into pot. Bring to a boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.

Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)

Ladle soup into bowls. Top with dollop of sour cream and serve.