This is the fourth season we have participated in a Community Supported Agriculture (CSA) with Wood Duck Farms http://www.woodduckfarm.com . Every week I feel like I’m on an episode of the Foodnetwork show Chopped. I receive a box brimming with a surprise array of fresh local produce. Using all of the vegetables before the next box arrives the following Wednesday is another challenge unto itself.

In addition to an assortment of other veggies, this week, we got 6 ears of corn and a large bunch of collard greens.

The most efficient way to use as many veggies as possible in one recipe is to MAKE A SOUP!

Ingredients:
6 ears of corn-cut from the cob
1 bag frozen corn (or more fresh corn if you have it)-pureed with 1 cup of cream
1 large bunch of collard greens-rinsed, cut from stem, and chopped
3 yellow onions-diced
2 green bell peppers-chopped
1 head of garlic-cloves sliced
2 pints of chicken stock-plus extra water to fill large dutch oven
2 pounds ham hocks
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon olive oil
Salt to taste-depending on the saltiness of the

In large cast-iron dutch oven bring stock, water, garlic powder, salt/pepper, and smoked paprika, and ham hocks to a boil. Add collards and simmer for 40 minutes. Meanwhile cute corn from cobs and puree unthawed frozen corn with 1 cup of cream (or half n half or milk). Set aside all corn. In skillet caramelize diced onion with olive oil-salt and pepper as you go-careful on the salt because the ham hocks are very salty. Add chopped green peppers and garlic to onions and cook until just browned. After collards are done cooking add the onion and pepper mixture and all of the corn kernels and pureed corn to the dutch oven. Simmer to combine flavors and season to taste.

Serve over rosemary corn bread (not really fancy-just cornbread mix with tablespoon or more of minced rosemary)

Makes a huge amount and it saves really well.

Maxwell, 2.5 years, loved this soup as is.
Baby Patrick, 8 months, had this pureed with grits to thicken the texture-he loved it.