This elegant combination of fresh spring vegetables, cooked together then added to a rich tomato-flavoured broth, makes a hearty soup that will serve as a main course for lunch or supper.
ingredients
serves: 4
2 tablespoons Butter
2 cloves garlic
2 shallots
2 pound 10 ounce canned chopped tomatoes
1 3/4 cups chicken or vegetable stock
1 teaspoon dried sweet basil
Salt and black pepper
8 ounce baby new potatoes
12 baby or 4 small carrots
6 large radishes
30 Snap peas
12 asparagus tips
1/2 cup light cream
8 large basil leaves
To garnish: Parmesan cheese or mature Cheddar, optional
method
1. Put a kettle of water on to boil. Heat the butter very slowly in a large saucepan. Peel and chop the garlic and shallots, add them to the butter and fry gently for 3 minutes, stirring occasionally
2. Add the tomatoes and their liquid, stock, dried basil, and some salt and pepper to the pan. Cover and simmer for 15 minutes.
3. Meanwhile, scrub and quarter the potatoes, put them into a second saucepan and cover well with the boiling water from the kettle. Bring back to the boil, then reduce the heat and boil gently
4. Trim, scrub and halve the baby carrots or, if you are using larger ones, peel them and cut into 1 inch chunks. When the potatoes have been cooking for 5 minutes, add the carrots.
5. Trim and rinse the radishes, then dice them and add them to the carrots and potatoes. Rinse the asparagus tips and rinse, trim and halve the Snap peas peas and add them.
6. Cook the vegetables for a total of 10 - 12 minutes or until they are just tender. Meanwhile, grate the cheese, if using, and set aside.
7. Drain the vegetables and add to the tomato stock. Stir in the cream. Rinse, tear and add the basil leaves.
8. Season to taste with salt and pepper. Serve the soup immediately, passing the grated cheese separately to sprinkle over the top, if using.
