Farmer's Market Soup

Tasty combination of fresh vegetables cooked in flavored chicken stock and spinach.

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Ingredients:

• Stock:
• 1 medium carrot, minced
• 1 stalk celery, minced
• 2 medium onions, minced
• 1 medium shallot, minced
• 1 medium leek, white and green parts only, minced
• 3 cloves garlic, unpeeled and crushed
• Vegetable cooking spray
• 7 cups homemade chicken broth (use low sodium if you used canned broth)
• 6 peppercorns
• 1 sprig fresh thyme
• 5 parsley stem
• SOUP
• 2 medium leeks, white and light green parts only, halved lengthwise and cut into 1 inch lengths
• 6 small red potatoes, scrubbed, cut into 1/2 inch chunks
• 1 cup frozen peas, thawed
• 2 cups packed baby spinach
• 2 tbsp chopped fresh parsley leaves
• 1 tbsp chopped fresh tarragon leaves
• Salt
• Fresh ground black pepper

Method

Thoroughly wash and clean all vegetables used in the stock and soup. FOR THE STOCK: Combine the carrot, celery, onion, shallot, leek and garlic in a heavy-bottomed stock pot. Lightly spray the vegetables with cooking spray, toss to coat. Cover and cook the vegetables over medium heat, stirring until slightly softened and translucent, about 6 minutes. Add the broth, peppercorns, thyme and parsley stems. Increase the heat to medium high and bring to a simmer. Continue until stock is flavorful, about 15 minutes. Strain the stock, discarding solids. FOR THE SOUP: Bring the stock to a simmer in a large heavy pot over medium heat. Add the prepared leeks and potatoes and simmer until potatoes are tender, about 9 minutes. Stir in peas, spinach, parsley and tarragon. Season to taste with salt and pepper.

Notes: The recipe name says it all, "Farmer's Market Soup". This will nourish the bellies and souls of young and old alike. Serve with toasted garlic bread.

Number of servings: 6-8

Submitted By: dnoel1724467
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