Composing a Market-Fresh Vegetable Soup

Composing a Market-Fresh Vegetable Soup
by Amy Topel
According to the Department of Health and Human Services' and the U.S. Department of Agriculture's 2005 Dietary Guidelines for Americans, most of us are getting enough protein but not nearly enough whole grains or vegetables. Early summer is a great time to reset the balance: Farmers' markets are bursting with delicate early vegetables, fresh legumes and spring greens.

Take advantage of fresh local produce and make a tasty and healthy "composed" soup. Since all of the components of a composed soup are cooked separately, each ingredient retains its unique flavor and color. Simply start with a flavorful broth and add a variety of cooked vegetables, beans and grains.

For the broth:
1 teaspoon toasted sesame oil
1 onion, diced
2 carrots, diced
2 ribs celery, diced
1 small fennel bulb, sliced
4 cloves garlic, peeled and crushed
10 parsley stems
2 bay leaves
7 cups water

For the soup:
11/2 cups sliced baby carrots
11/2 cups sugar snap peas
11/2 cups diced baby turnips
10 ramps, stems cut into 1/2-inch segments, leaves shredded
11/2 cups fresh fava beans
1 bunch sorrel, de-stemmed and washed
11/2 cups cooked quinoa
1 tablespoon sesame seeds, toasted and crushed with a pinch of cayenne

To make the broth:
Heat the sesame oil in a pot; add all remaining ingredients and cook, covered, over medium heat for 5 minutes. Add the water and cook uncovered for 1 to 11/2 hours or until the stock has developed good flavor. Strain the vegetables, and season to taste with salt. The broth can be made up to a few days in advance.

To cook the vegetables:
Bring 2 quarts of water and 2 teaspoons of salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside. Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans. Once the fava beans are cooled, peel off their skins. Do not pre-cook the sorrel.

To assemble the soup:
Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute. Taste and adjust seasonings. Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.

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