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!
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.