Polenta and Beans, Leek and Chervil Soup

I went to the farmers market today. I sampled Polenta and Beans and was given a recipe for it. I had all the ingredients at home for it so I thought I would give it a shot, and I ran into some Chervil so I picked up some leeks for leek and chervil soup.

So it starts out with broth, which contained the following:
1 onion diced
1 cup leek greens
1 potato
3 carrots peeled and diced
3 stalks celery chopped
3 cloves garlic
small celeriac peeled and chopped
small butternut squash peeled and chopped
sprigs of chervil
sprigs of thyme
marjoram
2 bay leaves
4 peppercorns
salt
2 Tbsp. olive oil
9 cups of water

stew all ingredients + 1 cup of water for 20 minutes
add remaining 8 cups of water and simmer for 30-40 minutes
strain and reduce broth more if desired.

I decided to make Polenta with the broth, use no cheese, and a little butter... I was afraid the broth might make it too flavorful and I thought it was up until I melted some butter into it then it was kind of amazing.

The beans, to top the polenta

in olive oil saute: 1/2 onion diced, 2 cloves garlic sliced, thyme, bay leaf, red chili flakes for a few minutes.

to it add, a can of muir glen stewed tomatoes, crushed with a fork, then add beans, the recipe uses cranberry, I found some butter beans at the store, salt, pepper and cover with broth and simmer forever :)

for the soup, saute some leeks in butter then add the broth and simmer for 30 minutes, top with some freshly chopped chervil.

its a lot of work, a lot of time, but very delicious!