Name: Spring Vegetable Soup
Yield: 8 portions
Ingredients: ½ teaspoon freshly ground black pepper; 8 small red new potatoes, quartered; 2 teaspoons dried tarragon; 1 teaspoon salt; 3 cups Berta’s Chicken Stock or canned broth; 6 large cloves garlic, coarsely chopped; 4 pounds ripe plum tomatoes, coarsely chopped; 4 tablespoons (½ stick) unsalted butter; 8 ounces young snow peas, stems removed; 1 cup half-and-half; 24 baby carrots, peeled; 12 large fresh basil leaves, slivered; ¼ cup chopped fresh dill

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Without question, this is the freshest and prettiest vegetable soup we’ve ever tasted. Tender young or miniature vegetables create that just-picked, garden-fresh flavor. This soup makes a wonderful beginning, yet is substantial enough to make a meal.

Ingredients

4 tablespoons (½ stick) unsalted butter
6 large cloves garlic, coarsely

Method

Melt the butter in a large heavy soup pot over low heat. Add the garlic and cook for 5 minutes. Add the tomatoes, stock, tarragon, salt, and pepper. Cover, and simmer for 30 minutes. Remove from the heat and allow to cool slightly.
While the soup is simmering, fill a medium-size pot with water. Bring to a boil, and carefully drop in the potatoes. Cook for 10 mi

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Ingredients

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