Old MacDonald's Potato Box Recipes
Cold Yogurt & Garden Vegetable Soup Ingredients 16 small, white new potatoes (1" diameter), washed and cut into quarters 8 cups (2 quarts) plain yogurt 1 lb. beets, peeled cut into 1/2" cubes 6 cups water 1 1/2 T sea salt 1/4 cup white wine vinegar (good quality) 1 medium onion, peeled and diced 2 large cloves of garlic, peeled and finely chopped 2 cups of corn kernels, removed from about 4 ears of fresh corn 2 cucumbers, peeled, seeded and cut into 1/2" cubes 2 heads lettuce (romaine, green or red leaf, boston), washed, dried and shredded 4 T. fresh dill, picked from the stem and chopped 1 lemon 1 T. honey or sugar (optional) Directions To drain yogurt: pour yogurt into a strainer lined with a coffee filter or cheesecloth positioned over a bowl. Place bowl in refrigerator, covered and let drain overnight. Remove the strained yogurt from the filter to a work bowl, and discard the remaining liquid. In a 4 quart pot, combine the beets, water, sea salt, vinegar, onion and garlic. Cover and bring to a boil over medium-high heat, and then reduce to a simmer, allowing to cook for 30 minutes. Add the potatoes, replace the lid, and let cook for about 15 minutes, until the beets and potatoes are just tender. Add the corn and cook 2 minutes more. Remove the pot from the heat, replace the lid and cool to room temperature. Refrigerate until thoroughly chilled. Add the yogurt to the cold soup, beating it in slowly with a wire whisk to blend thoroughly. Add the cucumber, lettuce, dill and juice form the lemon, and taste to adjust the seasoning. Add the more salt or pepper if necessary. Optional: add honey or sugar for sweet counterpoint.

Old MacDonald's Potato Box Recipes

Cold Yogurt & Garden Vegetable Soup

Ingredients

16 small, white new potatoes (1" diameter), washed and cut into quarters
8 cups (2 quarts) plain yogurt
1 lb. beets, peeled cut into 1/2" cubes
6 cups water
1 1/2 T sea salt
1/4 cup white wine vinegar (good quality)
1 medium onion, peeled and diced
2 large cloves of garlic, peeled and finely chopped
2 cups of corn kernels, removed from about 4 ears of fresh corn
2 cucumbers, peeled, seeded and cut into 1/2" cubes
2 heads lettuce (romaine, green or red leaf, boston), washed, dried and shredded
4 T. fresh dill, picked from the stem and chopped
1 lemon
1 T. honey or sugar (optional)

Directions

To drain yogurt: pour yogurt into a strainer lined with a coffee filter or cheesecloth positioned over a bowl. Place bowl in refrigerator, covered and let drain overnight. Remove the strained yogurt from the filter to a work bowl, and discard the remaining liquid.

In a 4 quart pot, combine the beets, water, sea salt, vinegar, onion and garlic. Cover and bring to a boil over medium-high heat, and then reduce to a simmer, allowing to cook for 30 minutes. Add the potatoes, replace the lid, and let cook for about 15 minutes, until the beets and potatoes are just tender. Add the corn and cook 2 minutes more. Remove the pot from the heat, replace the lid and cool to room temperature. Refrigerate until thoroughly chilled.

Add the yogurt to the cold soup, beating it in slowly with a wire whisk to blend thoroughly. Add the cucumber, lettuce, dill and juice form the lemon, and taste to adjust the seasoning. Add the more salt or pepper if necessary. Optional: add honey or sugar for sweet counterpoint.