Summer Vegetable Soup

Name: Summer Vegetable Soup
Ingredients: 2 large sprigs tarragon, leaves removed and roughly chopped (1 tablespoon); 1 tablespoon kosher salt; 1½ cups shelled peas (about 1 pound in the pod); 2 large sprigs tarragon, leaves removed and roughly chopped (1 tablespoon); 5 cups chicken stock (any of the homemade stocks, or sterile-pack); 1½ cups fresh corn kernels, from 1 or 2 ears, or one 15½-ounce can, drained; 1 small onion, cut into ¼-inch dice (about ¾ cup); 2 large white mushrooms (2 to 3 ounces total), cleaned, stems trimmed, and cut into ¼-inch dice (about ¾ cup); 2 tablespoons olive oil

Preparation info

Makes 5 Cups ; Serves
4

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

While this soup can be made in the winter with canned corn kernels and defrosted small green peas, it is at its glorious best in late summer, when the second round of peas is ripe and the corn is young and tender. The tarragon is a surprising but delightful accent that doesn’t overwhelm the delicately sweet vegetable flavors.

If you have extra, it freezes well.

Ingredients

Soup
Gluten-free
Summer

Ingredients

Method