“Without question, this is the freshest and prettiest vegetable soup we’ve
ever tasted. Tender young or miniature vegetables create that just-picked,
garden-fresh flavor. This soup makes a wonderful beginning, yet is
substantial enough to make a meal.”

8 portions

4 tablespoons (1/2 stick) unsalted butter
6 large cloves garlic, coarsely chopped
4 pounds ripe plum tomatoes, coarsely chopped
3 cups chicken stock or canned broth
2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 small red new potatoes, quartered
24 baby carrots, peeled
2 large bunches (16 to 20) radishes, stems removed
1 cup half-and-half
8 ounces young snow peas, stems removed
1 cup fresh asparagus tips, 2 inches long
(12 to 16 asparagus)
12 large fresh basil leaves, slivered
1/4 cup chopped fresh dill

1. Melt the butter in a large heavy soup pot over low heat. Add the garlic
and cook for 5 minutes. Add the tomatoes, stock, tarragon, salt, and
pepper. Cover, and simmer for 30 minutes. Remove from the heat and
allow to cool slightly.
2. While the soup is simmering, fill a medium-size pot with water. Bring
to a boil, and carefully drop in the potatoes. Cook for 10 minutes, drain,
and reserve.
3. Fill another medium-size pot with water and add the carrots. Bring to a
boil and cook until the carrots are just tender, 5 to 7 minutes. Then drop
in the radishes and cook 1 minute. Drain and reserve.
4. Purée the tomato mixture, in batches, in a blender or food processor.
Strain to remove any seeds. Return the puree to the pot, and stir in the
half-and-half.
5. Before serving, heat the soup over low heat. When it is hot, add the reserved potatoes, carrots, and radishes, along with the snow peas,
asparagus tips, basil and dill. Cook for 5 minutes.
6. Serve immediately, while the vegetables are just tender and brightly colored. Using a slotted spoon, divide the vegetables among eight soup
bowls, mounding them a bit in the center of the bowl. Ladle the soup
around the vegetables.

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