There are no photos here but the soup is good none the less. This soup is a base and perfect to serve with nearly any fresh veggies you can get your hands on this time of year. I served mine with thin slices of soppressata, picked up at Russo Market in West Reading. http://www.russofoodmarket.com/ They have a fabulous selection of imported items hard to find in the grocery store. Their olive bar ... mmmm...need I say more. It recalls to heart and mind my Italian friend. She would serve a light lunch of thin meats and cheese with olive oil and bread. Very Mediterranean and ideal for a warm summer night.
1 cup spring onions, chopped**reserve some of the greens for serving**
3 T garlic, chopped (less if you like but i love more)
2 cups asparagus, 1/2" pieces
1 c sweet peas/string peas/peas in the pod (you get the idea use what is local)
1 sweet bell pepper
1 cups baby red potatoes (mine were so small I only had to halve them)
1 handful of whole wheat couscous ( to thicken the broth, preference of mine)
squeeze of fresh lemon juice
splash of soy sauce
2T thyme
salt and pepper to taste
grated parm cheese
1 box of organic chicken broth (or whatever broth you prefer)
saute the green onions and garlic
add the broth, bring to boil and add potatoes
reduce to simmer for about 10 minutes then add the veggies
-I prefer mine with a bit of bite and that is why I add at the last minute.
simmer until desired tenderness of veggies
serve with grated cheese and reserved green onions
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