Edit ModuleShow Tags

Hearty Summer Soup


Published:

Here's a simple, flavorful soup that makes delicious use of spring and summer produce. In this version I include chopped asparagus, but later in the season you could stir in pea pods, spinach, arugula, corn, tomatoes, peas, fava beans, or green beans; whatever you like and/or find at the farmer's market!

I'm a big fan of how a little bacon adds huge flavor to a pot of soup (and everything). It may seem like gilding the lily to add a splash of cream at the end, and perhaps it is, but it's a small amount and it adds a nicely silky finish. A shower of fresh herbs is a lovely garnish, but a swirl of pesto is even better, adding a layer of flavor complexity to what is in effect a quick weeknight soup. Crusty bread and a plate of sliced tomatoes are my favorite accompaniments, but the soup is filling enough to stand on its own. Make a pot for dinner, take the leftovers for lunch the next day, and you're all good.
 

Photo by Stephanie Meyer

Hearty Summer Soup
Serves 6

2 slices bacon, chopped
2 leeks, white and pale green parts only, sliced thin (or 1 medium onion, diced)
1 clove garlic, minced
1 tsp. dried thyme
1/2 c. raw rice
48 oz. (6 c.) chicken broth or stock
1 bunch asparagus, tough ends removed, cut into 1/2-inch pieces
1 c. cooked chicken, pulled into bite-sized pieces
1/4 c. cream
salt and freshly ground pepper
chopped fresh herbs or pesto for garnish

In a Dutch oven over medium heat, sauté bacon until crisp. Stir in leeks with a sprinkle of salt and lower heat. Cook leeks gently, stirring occasionally, until soft, about 10 minutes. Stir in garlic, thyme, and rice and sauté for 2-3 minutes. Add chicken broth, bring to boil, then simmer uncovered over lowest heat for 20 minutes, until rice is tender.

When rice is cooked, stir asparagus into the soup. Simmer for a couple of minutes, then stir in chicken and cream. Taste for salt. To serve, ladle soup into bowls and finish with a sprinkle of fresh herbs or a teaspoon of pesto and a generous grind of black pepper.

(To do ahead, you could prepare the soup up until adding the asparagus, cool, then chill. Before serving, heat the soup, add the asparagus, then cream and chicken, and serve as described.)
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Classic Minnesota-Style Walleye Sandwich Recipe

Enjoy the ever-popular walleye sandwich even more when you make it yourself—and hopefully with fish freshly caught yourself, too

Celebrating the Daiquiri, New Rums from Bacardi, and Creative Cocktails

Rum drinks conjure thoughts of toes in the sand and refreshing summer cocktails

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest
Edit ModuleShow Tags
Edit ModuleShow Tags