Looking for new ways to use up your garden produce or CSA bounty? Earlier this summer, Laura Bonicelli of Bonicelli Kitchen demonstrated at the Northeast Farmers Market a soup that used spring peas and onions…she commented that it could be adapted to use any vegetable available.
The “base” is in the “roux,” the combination of melted butter and flour – stirred well to avoid lumps – and cooked until it bubbles and starts to brown, and milk added all at once, more constant stirring, to a boil. After the base thickens, add vegetables that have been cooked until tender in the usual manner for whatever vegetable you’re using.
Read recommended proportions below (download Spring Pea Soup pdf file) .
Note: This type of soup does not freeze well, so just make what you can use for one meal.