There are no photos here but the soup is good none the less. This soup is a base and perfect to serve with nearly any fresh veggies you can get your hands on this time of year. I served mine with thin slices of soppressata, picked up at Russo Market in West Reading. They have a fabulous selection of imported items hard to find in the grocery store. Their olive bar … mmmm…need I say more. It recalls to heart and mind my Italian friend. She would serve a light lunch of thin meats and cheese with olive oil and bread. Very Mediterranean and ideal for a warm summer night.
farmer’s market soup
1 cup spring onions, chopped **reserve some of the greens for serving**
3 T garlic, chopped (less if you like but i love more)
2 cups asparagus, cut into 1/2″ pieces
1 c sweet peas/string peas/peas in the pod (you get the idea use what is local)
1 sweet bell pepper
1 cups baby red potatoes (mine were so small I only had to halve them)
1 handful of whole wheat couscous ( to thicken the broth, preference of mine)
squeeze of fresh lemon juice
splash of soy sauce
salt and pepper to taste
grated parm cheese
1 box of organic chicken broth (or whatever broth you prefer)
* optional pasta, chickpeas or spinach/chard/kale
Sauté the green onions and garlic, add the broth, bring to boil and add potatoes.
Reduce to a simmer, cover and cook for about 10 minutes then add the veggies cooking for another 15 minutes.
I prefer mine with a bit of bite and that is why I add at the last minute.
simmer until desired tenderness of veggies
serve with grated cheese and reserved green onions