Tuesday, August 18, 2009
Robert has made this nice summer soup a couple of times to sustain me whilst I sew my calendar blocks together.
He sautéed fresh picked vegetables from the garden in a tablespoon of olive oil. The vegetables were: baby carrots (sliced thin), small beets (sliced thin), beet tops (chopped), a baby zucchini (sliced thin), fresh dill (1-1/2 teaspoons), and one large ripe tomato (chopped). He added a tablespoon of flour to the sautéed vegetables, and then added two cups of chicken broth and simmered the soup until the vegetables were tender. He adds a pinch and a half of sea salt, but you can salt to your taste.
He served the soup with dollops of sour cream. His fresh bread accompanied the garden soup.