White Bean and Butternut Soup with Stuffed Savoy Cabbage

Serve this hearty bean and squash soup topped with a lamb-stuffed Savoy cabbage leaf—ideal for lunch or dinner entrees.
White_Bean_and_Butternut_Soup

Ingredients:

For soup:
2 Tbsp. oil
1 Markon First Crop Yellow Onion, sliced
2 cloves Ready-Set-Serve Peeled Garlic, minced
2 cups Butternut squash, cubed
1 tsp. kosher salt
1/4 tsp. black pepper
2 cans Cannelini beans, drained
1 cup Ready-Set-Serve Shredded Kale Blend
6 cups vegetable stock
For cabbage roll:
1 Tbsp. oil
1/2 lb. ground lamb
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup Markon First Crop Basil, chopped
2 cups cooked rice
4 large Napa cabbage leaves, blanched

Instructions:

For soup:
Heat oil in large soup pot. When hot, add onions and cook over medium heat until soft. Add garlic and Butternut and cook another five minutes (or until squash begins to brown). Season with salt and pepper.
Add beans, kale, and stock and simmer until all vegetables are tender and consistency has thickened.
For cabbage roll:
Heat oil in heavy-bottomed skillet. Add lamb, salt, pepper, and basil. Cook until meat is browned. Add rice and cook until combined well; set aside. Place an equal portion of the meat mixture on top of blanched cabbage leaves. Wrap leaves around mixture and secure with toothpick on the bottom.
Serve soup with one stuffed cabbage leaf on top.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.