Spring Vegetable Soup

by Michelle

Last year, at the end of summer, Dad and I discussed where we would be building our new vegetable garden. We have a lovely flat meadow directly behind our house which receives full sunlight all day. It is close to the potting shed so, I thought it would be a perfect location. Dad cleared away all of the sod leaving a fairly large bald patch of earth ready to be tilled. With all of the rain that we have had this spring, my newly chosen vegetable garden site is a muck hole and will probably remain so until August! Dad has a very clear memory of telling me that area could be a wet spot. I told him that I do not remember him saying anything of the sort. His response, “you’re kind of hard to dissuade once you get excited about something” I find that hard to believe…lol! So my enthusiasm has come back to bite me in the butt. We are not that far behind, given the weather and the soggy ground. The veggies new home will now be in front of the house on a slight down-hill grade – same beautiful all day sunlight. This photo was taken on a foggy morning!

Mom and I drove up to Scott’s Nursery yesterday to see what vegetable starter plants were available. Obviously, buying starter plants totally outs me as a novice farmer! As you drive along Route 102, you can see all of the greenhouses full of sprouts awaiting transplanting. All in good time…

This summer I am going to try to grow red bell peppers, jalapeno peppers, cayenne peppers, leeks, tomatoes, swiss chard, lettuces, garlic, artichokes, eggplant, squash, zucchini, red onion, corn, green beans, celery, peas, spinach, beets, cukes, carrots and sun flowers! I will be keeping you posted on my journey. I can’t wait to get started.

I developed this soup  last spring when I had nothing in the fridge but vegetables. I hope you enjoy it as much as we do!

Spring Vegetable Soup

6 servings

2 garlic cloves, finely minced

3 celery stalks, chopped

1 small red onion, peeled and chopped

2 tablespoons olive oil

1 lb thin asparagus, trimmed and cut into 1 inch pieces

1/2 lb slender green beans, trimmed and cut into 1 inch pieces

1 lbs peas, shelled

1 teaspoons salt

1/2 teaspoon ground pepper

3 cups chicken stock

1 1/2 cups whipping cream

1/2 grated parmesan

3 tablespoon fresh mint, chopped

3 chive shoots, snipped into small garnish pieces

In soup pot heat oil over medium…gently saute garlic, celery and onion for 10 minutes

Add half of the asparagus, beans and peas to soup pot…stir well to coat with oil…cook for 10 minutes

Season with salt and pepper…cover with chicken stalk…bring to a boil

Lower heat and simmer for 30 minutes

Add remaining vegetables and simmer for 5 more minutes this technique gives you some nice crunch

Scald cream and then slowly stir into soup…stir in fresh mint and parmesan

Ladle into bowls and garnish with chive snips.

I mentioned a few posts ago that I am participating this year in a fund raiser called the Fundy Food Festival where monies raise benefit our local Boys and Girls Club. It’s only a few days away and I want to remind any of you that live in Saint John to consider supporting a great cause. It’s a wonderful evening of sampling food created by our local chefs!

Thanks for reading.