Newsflash: soups aren’t just for the winter. This fresh herb and vegetable-packed summer soup is a great way to highlight some of the season’s best flavors. Preserve the end of your parmesan rind to add to the broth to give your soup an extra richness.
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Work Time: 15 Minutes
Hang Time: 30
- 3 tbs olive oil
- 2 leeks, thinly sliced up to the tough green part
- 2 celery stalks, trimmed and thinly sliced
- 2 green zucchinis, quartered lengthwise and sliced
- 4 garlic cloves, minced
- ½ tsp kosher salt and pepper to taste
- 4-6 cups vegetable stock
- Parmesan rind end (optional - omit to keep the recipe vegan)
- 1 bunch of asparagus, ends trimmed and chopped into 1-2 inch pieces
- 1 10 oz package of frozen peas
- Handful of fresh basil leaves
- A few sprigs of fresh dill
Heat olive oil in your Big Pot. Add leeks and celery and sauté for 5-8 minutes until softened. Add zucchini along with the garlic and salt and pepper. Sauté for an additional 5 minutes.
Pour in stock along with parmesan rind if using. Bring soup to a gentle simmer and cover for 10 mins. Add peas and asparagus and cook for an additional 3-5 mins until asparagus is tender.
Remove from heat, stir in basil and dill. Serve soup with a crusty baguette or, if you’re feeling ambitious, toast up some garlic croutons to use up bread that’s been sitting around for a few days.
Finishing a block of cheese is always sad, but that rind can be put to good use. Save your parmesan or pecorino rinds to infuse flavor into your broths or stocks. To use, just give the rind a quick wash, and throw it into the soup as it simmers. Fish it out before you serve, and enjoy the delicious, rich flavor.