Spring Vegetable Soup
Source: Pam Mazzola, Prospect
This recipe was featured in CUESA’s Farmers Market Box on April 18, 2020. It uses the whole vegetable! Be sure to save the pea pods and trimmings from your vegetables to add more flavor to your stock.
2 pounds English peas, shelled (pods reserved)
2 cups sliced leeks, cut into half moons (mostly white into the light green; trimmings reserved)
4 pieces green garlic, clean and sliced thinly (trimmimgs reserved)
1 cup baby fennel, topped, trimmed, and sliced thinly (trimmimgs reserved)
2 cups Savoy cabbage, cut into rough 3-inch pieces (trimmimgs reserved)
4½ cup veggie or chicken stock
2 tablespoons butter
2 tablespoons olive oil
½ cup white wine
½ cup grated Parmesan or cheese of choice
Chopped herb of choice or arugula leaves (optional)
You can make a veggie stock or enriched chicken stock by gently simmering the pea pods, green garlic trim, leek trim, fennel trim, and any bit of savoy cabbage into 41⁄2 cups of water or chicken stock for 30 minutes.
Over medium heat, melt the butter and add the olive oil. Gently sauté the sliced leeks, green garlic, fennel, and savoy cabbage until tender. Add white wine and reduce by half. Then add the stock and simmer for 10 to 15 minutes, until the vegetables are tender. Add the peas and turn off heat.
Serve with croutons, grated Parmesan, and chopped herbs or arugula leaves.
Photo by Charlie Walter.