This soup can be prepared in stages, which is nice if you’re making it for guests. The broth and vegetables can be kept separately and combined just before serving.
Slideshow:More Vegetable Soup Recipes
3 tablespoons extra-virgin olive oil or schmaltz
2 tablespoons minced garlic
1 large onion, finely chopped
2 quarts chicken stock, preferably homemade
1 tablespoon finely grated peeled fresh turmeric
1/4 pound green beans, trimmed and cut into 1-inch lengths
1/2 cup peas, thawed if frozen
1/2 cup lima beans, thawed if frozen, peeled
1/2 cup fresh corn kernels (from 1 ear)
1 cup cherry tomatoes, halved
1 tablespoon fresh lime juice
3/4 cup mixed finely chopped dill, parsley and chives
How to Make It
In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and turmeric and bring to a boil. Simmer over moderately low heat until reduced to 6 cups, 25 to 30 minutes.
Meanwhile, set up an ice bath. In a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Add the peas and lima beans to the saucepan and blanch until crisp-tender, about 1 minute. Drain well and transfer to the ice bath to cool. Drain all of the beans and peas well.
Wipe out the medium saucepan and heat the remaining 1 tablespoon of oil in it. Add the corn and cook over moderate heat, stirring, until crisp-tender, about 3 minutes.
Stir the green beans, peas, lima beans, corn, tomatoes and lime juice into the broth and season with salt and pepper. Stir in the mixed herbs and serve right away.
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