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 rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants

Banish the #BoldNorth Hangover

Recover from the Super Bowl with fries, delicious guacamole, and a special dinner with Jason & Joy

More Seats for More Meat at Fogo de Chão

Brazilian steakhouse Fogo de Chão expands in downtown Minneapolis

Restaurants You Can Actually Get Into on Super Bowl Weekend

Your restaurant guide for the Super Bowl: walk-in, no reservations needed, reservations available—we have you covered

Take a Dip: Classic Smooth Hummus Recipe with Variations

Enjoy a traditional hummus blend or easily change it up with peppers, sun-dried tomatoes and more

Super Bowl Guide: Food Events

Outdoor dinners, chef collaborations, charity fundraisers: all the food and fun around the Super Bowl

3 Things to Eat This Week: Jan. 24–28

Food critic Joy Summers roots for these Twin Cities eats to show off what we've got to our Super Bowl visitors

3 Hot Twin Cities Lunches

Here are the great deals and meals you can get by visiting Surly, Campus Cafe, and the Naughty Greek for lunch

Cinnamon Popcorn Crunch Recipe

Whip up this sweet and salty snack for game-day get-togethers or cozy movie nights
Edit ModuleShow Tags
Edit ModuleShow Tags