Prep 0 mins
Cook 2 hrs
An early summer soup from The Green Guide.
For the broth
- 1 teaspoon toasted light sesame oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 small fennel bulb, sliced
- 4 garlic cloves, peeled and crushed
- 10 parsley stems
- 2 bay leaves
- 7 cups water
For the soup
- 2 quarts water
- 2 teaspoons salt
- 1 1⁄2 cups sliced baby carrots
- 1 1⁄2 cups sugar snap peas
- 1 1⁄2 cups diced baby turnips
- 10 ramps
- 1 1⁄2 cups fresh fava beans
- 1 bunch sorrel, destemmed washed
- 1 1⁄2 cups cooked quinoa
- 1 tablespoon sesame seeds, toasted crushed
- 1⁄8 teaspoon cayenne
- If using ramps cut stems into 1/2-inch segments and shred leaves.
- Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
- Cook, covered, over medium heat for 5 minutes.
- Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
- Strain the vegetables out, and season broth to taste with salt.
- The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
- The vegetables:
- Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
- Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
- Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
- Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
- Taste and adjust seasonings.
- Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.