Spring vegetable soup: Submitted by: Jim | Date Added: 29 Jan 2012
Listed in: Soups

2 tablespoons. tablespoons butter (25 g)
2 cloves garlic
2 shallots
1 box of 28 oz (796 ml) tomato, chopped
1 3 / 4 cup (400 mL) chicken stock or vegetable stock
1 tbsp. teaspoon dried basil
Salt and black pepper
1 / 2 pound (200 g) new potatoes
12 baby carrots or 4 small
6 large radishes
3 1 / 2 ounces (100 g) snow peas
12 asparagus spears
1 / 2 cup (120 ml) light cream
8 large basil leaves

Heat the water. Put the butter to melt in a large saucepan. Peel and chop the garlic and shallots. Fry gently in butter for 3 minutes, turning.

Add tomatoes with their juice, broth and dry basil. Cover and simmer 15 minutes.

Scrub the potatoes under water and cut into quarters. Place in a medium saucepan. Cover with boiling water, bring to a boil, then boil gently 5 minutes.

Meanwhile, remove stems, brush under water and cut into two baby carrots. If they are bigger, peel them and cut them into pieces 1 inch (2-3 cm). Add them to the potatoes.

Remove stems and wash the radishes, cut into cubes and add to other vegetables. Wash the asparagus tips. Remove stems and cut in half the peas. Add these vegetables to the soup.

Overall, vegetables should cook for 10 to 12 minutes to be just tender.

Drain vegetables and add to broth with tomatoes.

Stir in light cream. Wash, chop and add the basil leaves.

Check the seasoning. Serve the soup immediately, with, if you want grated Parmesan separately.

Makes 4 servings

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