You are here: Seasoned Cooking » All Issues » May 1999 Issue » This Article » Page 2
 
May 1999 Issue
The Season's Fare
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...

The Induction Site

The internet's foremost resource on induction cooking and induction-cooking equipment, with a complete database of available equipment, both househ...
 

Spring Soup II

This soup is quick to prepare, nutritious and tasty. I presented a previous version of this soup some months back, however this one is a little different, emphasizing the use of seasonal items. Depending on what happens to be fresh in your region, feel free to modify any of the ingredients accordingly. I would suggest, however, that you use each of the ingredients sparingly so as not to overpower the subtle flavor of the other ingredients. This is especially true of the leafier vegetables that release a lot of flavor.
  • 1 can chicken broth plus 1 can water (or homemade chicken stock)
  • 2 spears fresh asparagus, French cut
  • 4 fresh green beans, thin French cut
  • 2 tsp. chopped fresh chives
  • 2 tbsp. yellow squash, shoestring cut
  • Salt and pepper to taste
  • Red Chili Sauce (optional)
  • Additional veggies could include 4 fresh quartered mushrooms, 1 tsp. chopped parsley, chard, spinach, or two sprigs of fresh watercress
While the chicken broth and water is being heated in a pot, prepare the fresh vegetables. For the asparagus, hold each of the spears by the ends and bend to snap off the tougher bottom portion. French cut the tips of the spears and add to the pot. French cut the green beans and add them to the pot as well. When the liquid comes to a boil, turn off the heat and add the remaining ingredients. Serve immediately. If you like a little spice in your life, serve with red chili sauce at the table.

Gourmet's Note: French cut basically means to cut diagonally. When I French cut, I make a diagonal slice (about 45 degrees), rotate the vegetable 1/4 turn, and cut again at the same angle. I repeat the process until the entire vegetable is cut. This type of cutting, in theory, exposes more surface area of the vegetable and thereby releases more flavor.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
 
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.