Cold Green Summer Soup tastes and looks exactly like it sounds, -- fresh, cool and splendid. It must have been created by a farmer's wife with an eye to using the bounty of her kitchen garden. On the other hand, maybe a caterer invented it out of leftovers.
The dark green soup looks best served in a white or brightly colored bowl. Garnish with a whole sprig of parsley. Because it's low in calories, there's no need to add more, but a swirl of creme fraiche (now available in the specialty cheese case at most supermarkets) or a wee dollop of sour cream rounds out the flavors.
The recipe comes from the first edition of the "Three Rivers Cookbook."
Cold Green Summer Soup
5 cups chicken broth
2 cups chopped green beans, raw
2 cups chopped romaine, raw
2 cups chopped zucchini, raw
2 cups raw peas, or 1 box frozen (unthawed)
1 cup chopped celery
1/2 cup chopped scallions
1/4 cup chopped parsley
Salt, freshly ground pepper
Parsley, garnish
In a saucepan, combine all ingredients except the seasoning and garnish. Simmer the vegetables, partially covered, for 15 to 20 minutes or until tender.
Whirl in the blender 1 cupful at a time until the batch is smooth. Season generously with salt and pepper, because when the soup is served cold, flavor will be blunted.
Chill and garnish each serving with a sprig of parsley. Makes 6 to 8 servings.
If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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