Summer soup

As we head towards our vacation, I've been finishing up all the perishable things in our refrigerator. This has lead us to a very empty kitchen. Today I used up the last of the veggies in what I am calling, Summer Soup. This soup is very green, like summer aught to be. I've packed this soup with the last of asparagus from the farmers market, a bunch of kale a bunch of scallions and potato. All I can say is yum! Now I have energy to run long into the night. Pair that with the most perfect loaf of S.O.U.Rdough bread I've made to date and you're in lunch heaven.

The best part is that Sofia loves soup and so I can get more veggies into her via soup then any other method.

Summer Soup Recipe:

Start to finish- 15 minutes

• 1 bunch of chard
• 10-12 asparagus spears
• 3 scallions
• 1 medium potato
• 3 cups of stock (I used homemade chicken stock)
• 2 Tbsp of olive oil
• salt and pepper to taste

Start by chopping up all your veggies. It doesn't matter how big or small as you will be blending them in to a puree. The smaller the pieces though, the faster it will cook. In a large pot, over medium heat, warm the olive oil. Add in all the chopped veggies except the chard and cook for a few minutes until the potatoes become translucent at the edges. Then add in the stock. Bring the stock to a boil and cook the veggies until the potatoes are easily broken with your stirring spoon. Now add in the chopped chard and cook for 3-5 minutes until wilted. When the chard is wilted remove the pot from the heat and let the  soup cool until it stops boiling. Now using an emersion blender blend the soup until it is creamy and smooth. If you don't have an emersion blender you can blend in your stand blender in batches or in a food processor. Add salt and pepper to taste and your done.

Serve warm with a slice of crusty bread! 

*Note if you had some zucchini that would be a great addition as well.