Now that summer is here, we see a lot of beautiful vegetables at the farmers market and even at big grocery stores that buy local produce. Here’s a great recipe from my Mother for a very interesting soup that takes advantage of the fresh produce and is delicious for a light supper on a hot day.
Summer Vegetable Soup - Serves 8
1 carrot, sliced
½ small cauliflower, shredded coarsely
1 cup of potatoes sliced
½ cup frozen peas
1 cup of green beans, cut into 1 inch pieces
2 cups boiling water
1 ½ tablespoons flour
1 ½ quarts milk
½ cup spinach, shredded
1 ½ tablespoons butter
1/1/2 tablespoons dill, chopped finely
Salt & pepper to taste
Cook the carrot, cauliflower, potatoes, peas, and beans in lightly salted boiling water for 15 minutes or until just barely tender. Mix the flour into a little of the cold milk. Add the remaining milk, stir and add to the soup. Add the spinach. Simmer for 10 minutes. Add the butter, season with salt and pepper, garnish with dill.
The key to this recipe is the milk base. Feel free to experiment with any fresh veggies you have on hand, cut into bite-size pieces so they all cook to tenderness in about the same amount of time. Smacznego!