Market Recipe: Summer Garden Soup

Summer Garden Soup
By Market Chef Maggie Perkins

4 entree-size servings

4 small yellow onions, chopped
2 teaspoons extra virgin olive oil
1 large piece dried kombu (optional)
2 twigs fresh basil
1 pint baby new potatoes, thinly sliced
2 medium yellow crookneck squash, sliced thin from Gray Gardens
1 teaspoon Chinese 5 Spice seasoning
1 T toasted sesame oil
1 T low sodium soy sauce
3 large heirloom tomatoes, chopped from Gray Gardens
Salt to taste
Chopped basil to garnish

*Feel free to add, subtract or substitute vegetables as they come into, or fall out of season. Just remember to keep pieces cut to uniform size, so all vegetables cook together

*Kombu is a dried seaweed found in asian grocery sections, or asian markets. It instills a unique flavor, slightly salty, a hint of the sea. Grab the 5 Spice powder, the toasted sesame oil, and the low sodium soy sauce while you’re there.

In a heavy-bottomed soup pot, saute chopped onions until limp and transparent. Remove from heat, and add kombu (if using), basil, potato, and squash. Add water to cover.

Return to heat and bring to a boil. Reduce heat to a rolling simmer and cover. Cook until potatoes are tender but not falling apart. Season with Chinese 5 Spice powder, sesame oil, and soy sauce. Add chopped tomatoes. Simmer 10 minutes longer, correct seasonings adding salt as necessary. Garnish with chopped basil.


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