- Details
- Category: Past Issues
From Francoise:
Greetings! Last week, even though the weather seemed better for ducks than for people, nearly everyone was still quite enthusiastic that summer has arrived, and another school year is behind us. We should have lots of warmth and sunshine ahead, but the dampness right now gave way to a craving for soup. This one is served hot, but still light and refreshing for the season.
Summer
Solstice Soup
1 small bunch radishes (6 - 8) ~ 2 tablespoons butter
1 – 1½ lbs small turnips, with greens (washed thoroughly)
4 - 6 scallions ~ 5 cups chicken broth
½ lb sugar snap peas ~ ¼ cup heavy cream (optional)
Slice the radishes, and blanch for 20 – 30 seconds in boiling water. Set aside. Peel and chop the turnips. Chop the greens. Keep turnips and greens separate. Saute the turnips in the butter for 2 – 3 minutes. Chop the scallions, and add to the turnips. Sauté 2 – 3 minutes longer. Add the broth and the turnip greens, and simmer until the turnips are tender, about 4 – 5 minutes. Slice the peas diagonally into ½ inch pieces. Add to the soup and simmer for another minute. Add the radishes, and salt and pepper to taste. Stir in the cream, if desired. Serves 4.