Farmer Market Fresh Vegetable Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 teaspoon toasted light sesame oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 1 small fennel bulb, sliced
• 4 garlic cloves, peeled and crushed
• 10 parsley stems
• 2 bay leaves
• 7 cups water
• 2 quarts water
• 2 teaspoons salt
• 1 1/2 cups sliced baby carrots
• 1 1/2 cups sugar snap peas
• 1 1/2 cups diced baby turnips
• 10 ramps
• 1 1/2 cups fresh fava beans
• 1 bunch sorrel, destemmed washed
• 1 1/2 cups cooked quinoa
• 1 tablespoon sesame seeds, toasted crushed
• 1/8 teaspoon cayenne

Recipe

• 1 if using ramps cut stems into 1/2-inch segments and shred leaves.
• 2 broth:
• 3 heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
• 4 cook, covered, over medium heat for 5 minutes.
• 5 add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
• 6 strain the vegetables out, and season broth to taste with salt.
• 7 the broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
• 8 the vegetables:
• 9 bring water and 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.
• 10 repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
• 11 once the fava beans are cooled, peel off their skins. do not precook the sorrel.
• 12 assemble:
• 13 stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
• 14 taste and adjust seasonings.
• 15 ladle into bowls, garnish with the sesame seeds and serve. serves 4-6.