This image courtesy of Joseph DeLeo
At Calhoun, this is the soup we often make at the end of the week so we can use up our fresh vegetables. Part of the charm is that you never know how it’s going to taste from one time to the next. And lest this sound like a random free-for-all, trust me: the flavors become harmonious as it slowly simmers.
NotesBouquet Garni: Bundle 3 sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie closed with string.
If you prepare a double batch of the Basic Vegetable Stock on the weekend and freeze it in 2-cup portions, this soup is a simple weeknight meal-and easily taylored to meet your family’s.
- ¼ cup olive oil
- 2 red bliss potatoes, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 leek (white part only), halved lengthwise and chopped
- 1 turnip, chopped
- 1 carrot, chopped
- ¼ cup chopped shallots
- 3 cloves garlic, minced
- 4 cups Basic Vegetable Stock
- Bouquet Garni (see Notes)
- 5 zucchini, chopped
- 2 cups chopped plum tomatoes
- 1 yellow summer squash, chopped
- 1 cup green beans, cut into 1-inch pieces
- ¼ teaspoon red wine vinegar
- Fine sea salt
- Freshly ground black pepper
- Heat oil in a 3-quart soup pot over high heat until hot. Add potatoes, onion, celery, leek, turnip, carrot, shallots, and garlic. Stir the vegetables around until they begin to cook but don’t turn brown.
- Add the Basic Vegetable Stock and the Bouquet Garni to soup pot. Bring to a boil. Reduce heat to simmering and cook for 45 minutes.
- Add the zucchini, tomatoes, summer squash, and green beans to soup pot. Simmer 15 minutes more. Stir in the vinegar. Season to taste with salt and pepper. If the soup is too thick, stir in a little water or more Basic Vegetable Stock.