Farmer Market Fresh Vegetable Soup

An early summer soup from The Green Guide.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 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

Directions

1. If using ramps cut stems into 1/2-inch segments and shred leaves.
2. broth:
3. Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
4. Cook, covered, over medium heat for 5 minutes.
5. Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
6. Strain the vegetables out, and season broth to taste with salt.
7. 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.
8. The vegetables:
9. 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.
10. Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
11. Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
12. Assemble:
13. Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
14. Taste and adjust seasonings.
15. Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.