Looks like a delicious soup recipe to make, and some fresh ingredients I might be able to get at the season opening day of the Penn Quarter farmer’s market today! DAILY WANT. The “well-I-do-love-a-nice-springtime-soup” edition. 1 T extra virgin olive oil 1 leek, sliced thin 1 quart chicken or vegetable stock 1 bulb fennel, chopped 1 cup small pasta (such as alphabet or orzo) 1 can cannellini beans, rinsed 1 large bunch rainbow chard, roughly chopped 1/4 lb sugar snap peas, chopped in half 1 cup frozen green peas 1 poblano pepper 1/4 cup chopped fresh mint 1/2 tsp salt 1/4 tsp pepper fresh grated Parmesan for serving squeeze of lemon for serving Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop. Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft. Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender. Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon. (via girlwearsmascara)

Looks like a delicious soup recipe to make, and some fresh ingredients I might be able to get at the season opening day of the Penn Quarter farmer’s market today!

DAILY WANT.

The “well-I-do-love-a-nice-springtime-soup” edition.

  • 1 T extra virgin olive oil
  • 1 leek, sliced thin
  • 1 quart chicken or vegetable stock
  • 1 bulb fennel, chopped
  • 1 cup small pasta (such as alphabet or orzo)
  • 1 can cannellini beans, rinsed
  • 1 large bunch rainbow chard, roughly chopped
  • 1/4 lb sugar snap peas, chopped in half
  • 1 cup frozen green peas
  • 1 poblano pepper
  • 1/4 cup chopped fresh mint
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • fresh grated Parmesan for serving
  • squeeze of lemon for serving
  1. Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop.
  2. Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
  3. Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
  4. Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.

(via girlwearsmascara)

Tags: recipes soups farmers markets dc healthy veggies vegetarian