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Title: Summer Vegetable Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

1 qt Milk; warmed
2 c Water
2 lg Potatoes
2 md Carrots; diced into little
-cubes
2 Ears sweet corn; cut off the
-cob
1 1/2 c Diced onion
1 c Fresh peas
1 c Diced broccoli
1 Green pepper; diced
2 sm Zucchini; (5-6" long), diced
3 tb Butter
1 1/2 ts Salt
1/4 ts Black pepper
Fresh thyme; (or 1/2 ts
-dried)
1/4 ts Nutmeg
Early green beens; chopped,
-(optional)
Summer squash; (optional)
Fresh herbs; chopped, esp.
-basil or marjoram,
-(optional)

This soup is subtle and exquisite made with tiny baby vegetables,
fresh from the garden, but it can still be delicious in the dead of
winter, using whatever produce is available--and frozen peas and
corn. --Susan Harville

Scrub and dice the potatoes. Cook them in 2 c water until soft. Mash
them or purée them in the blender--in either case, include their
cooking water.

Add the peas and corn to the potato purée.

Heat the butter in a heavy skillet and cook onions, with salt, 8
minutes. Add other vegetables in order of appearance, sautéeing
about 8 minutes after each addition. When all the vegetables are
tender and brightly-colored, add to first mixture.

Slowly add the warm milk to the soup. Add seasonings to taste. Gently
heat the soup through (don't cook it, just heat it) and serve
immediately--with a good dark rye bread.

Recipe by Moosewood Cookbook

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