Farmer Market Fresh Vegetable Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using ramps cut stems into 1/2-inch segments and shred leaves.
  • broth:
  • 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.
  • Assemble:
  • 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.
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