I love summertime soups - when you can go get fresh vegetables in season (which you can only dream about in the dead of winter) and throw them in a pot with broth (creamy soups are best left until colder months, as they cover up the flavors in vegetables), some herbs and spices and other things. A good, broth-based vegetable soup is always a good choice in summer, since it's lighter and sits better on the stomach during hot weather than a heavy meal does.
So when I came across this recipe for soup, I had to try it. Here are pictures of the result:
|the soup, before the first round of simmering|
|The soup before the second round of simmering|
|The finished product|
Instead of fingerling potatoes or artichokes, I used 1 1/5 regular Idaho potatoes. I choose to puree the soup rather than eat it whole. Use an immersion blender to puree the soup while it's still warm and in the pot, rather than putting it into a blender. Puree the big vegetables first, then add the herbs and puree once more. Add salt and pepper (a little goes a long way) and serve hot or cold.
Enjoy while summer's still with us!