Tuesday, April 08, 2008

Spring Vegetable Soup

From Every Day with Rachael Ray May 2008

1 pint grape tomatoes
3 Tbsp EVOO
Salt and pepper
Four 1" thick slices crusty bread
1 clove garlic
1 bunch asparagus, sliced on an angle into 1" pieces
4 scallions, sliced on an angle into 1" pieces
1/4 pound green beans, sliced on an angle into thirds
4 C baby spinach, coarsely chopped
5 C chicken or vegetable broth
1 C frozen peas, thawed
2 Tbsp chopped fresh parsley
2 tsp grated lemon peel
Grated parmigiano-reggiano

Preheat the oven to 400. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
Preheat the broiler, then toast the bread. Rub with the garlic and drizzle with EVOO.
In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the asparagus, scallions and green beans; season with salt and pepper. Cook until the scallions are softenend, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through, 5-7 minutes. Stir in the mashed tomatoes.
To serve, put 1 toast in each 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.

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