Spring Vegetable Soup




INGREDIENTS & INSTRUCTIONS

I'd like to recommend the following recipe, from the New Basics Cookbook (1989.)  As the quote on the page below says:

 "Without question, this is the freshest and prettiest vegetable soup we’ve ever tasted. Tender young or miniature vegetables create that just-picked, garden-fresh flavor. This soup makes a wonderful beginning, yet is substantial enough to make a meal.”

The recipe:
 http://labellecuisine.com/Archives/soup/Spring%20Vegetable%20Soup.htm


Modifications to this recipe that I prefer (sometimes):

  • Add one large leek, sliced lengthwise into 4 strips, then chopped finely.  This goes in at the same time as the tomatoes.
  • Use olive oil rather than butter
  • Leave out the half-and-half
  • Rather than running the tomato mixture through a blender once cooked, simply crush the tomatoes at that point, right in the pot.  I use a potato masher for this.
  • If you like your vegetables slightly less al dente than this recipe calls for (I like it either way), simmer the mixture for another 30 minutes or so after adding the potatoes, radishes, asparagus, dill etc.




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