The first day of summer is only a few days away and in Manhattan, it feels as if we’ve already settled well into it. I had never read Sylvia Plath’s The Bell Jar until last year, and what I remember, of all things, is the striking description on the first page that evokes a New York summer so brilliantly.
“By nine in the morning the fake, country-wet freshness that somehow seeped in overnight evaporated like the tail end of a sweet dream. Mirage-gray at the bottom of their granite canyons, the hot streets wavered in the sun, the car tops sizzled and glittered, and the dry, cindery dust blew into my eyes and down my throat.”
The point is made: New York City gets awfully hot this time of year. Far better to pour a nice summer soup down your throat instead, don’t you think? My tattered issue of Saveur from 1995 has got the goods. Grab the freshest vegetables you can find and do enjoy!
Summer Vegetable Soup
Adapted from Saveur
Ingredients
6 cups simple vegetable stock
1 large carrot, peeled, trimmed, and diced
1⁄4 lb. green beans, trimmed and cut into 1" pieces
1 small bulb fennel, trimmed and thinly sliced, tops reserved for garnish
6 small red or white new potatoes, sliced
2 small yellow or green summer squash, diced
Salt and freshly ground black pepper
4 small sprigs fresh parsley
4 small sprigs fresh chervil
Method
Step 1
Bring stock to a simmer in a large pot over medium heat. Add carrots, beans, fennel, potatoes, and squash, cover pot, and gently simmer until vegetables are soft, about 20 minutes. Season to taste with salt and pepper.
Step 2
To serve, ladle into individual bowls and garnish with reserved fennel tops, parsley, and chervil.
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