Creamy Peach and Tomato Soup with Fresh Basil

This time last year:  Zucchini Muffins and Zucchini with Olive Oil, Garlic and Parmesan

This soup doesn't have a story.  It's just what results when you're driving to work with a bushel box of peaches from the Peach Pit Farm Market in the front seat and an enormous basket of fresh basil from your Dad's garden in the back.  Before you know it, you're standing in the kitchen making a soup that's even better than you hoped it might be....

 

Creamy Peach and Tomato Soup with Fresh Basil

2 T. Butter
1 Onion, diced
4 Ripe Peaches, diced
8 C. diced fresh Tomatoes or 2 Cans  Tomatoes (540 ml each), pureed
1 t. Salt
3 C. Chicken or Vegetable Stock or Water
1 C. Cream (optional)
1/4 C. Fresh Chopped Basil

Heat the butter in a large pot over medium heat and add the onion.  Cook and stir until the onion is tender, about ten minutes. Don't let it brown too much!  Stir in the peaches, tomatoes, salt and stock.  Bring to a gentle boil, then reduce the heat and simmer for twenty minutes or so.  Stir in the cream if using, and the basil.  If you like, use an immersion blender to smooth the soup out a bit, though a few discernible chunks of peach are lovely.  Taste for salt, and serve.  This soup is great hot, at room temperature, or cold.  Chill to store.

Big Bunches of Greens

My garden gives me great joy, but sometimes overwhelms me with too much of a good thing. I've also found the same thing true at farmer's markets. There is so much beauty I want to take it all home, but if I do it without a plan, it might go to waste. This recipe is for such times as you find yourself with the desirable problem of too many fresh greens in your fridge. It's filling and stew-y, but also very rustic Italian and sophisticated. I can't help but feel good about life when I eat this. Warning: Eat it for lunch and you might find yourself justifying a half glass of red wine at noon. You're welcome.


Summer Solstice Soup of Garden Greens and White Beans
Don't worry if you're missing something. Either substitute another green, like Swiss Chard, Arugula, or Mustard, or leave it out.

2 T. Olive Oil
1 small Onion, diced
3 cloves Garlic, sliced
a handful of Garlic Scapes, chopped
1 small bunch Kale, sliced into ribbons
3 C. Chicken or Veggie Broth, or Water
1 small bunch Broccoli Raab, stems and leaves separated and chopped
½ lb. Asparagus, cut into 1 inch lengths
1 can White Kidney Beans
3 T. Chopped Parsley
1 T. Fresh chopped Thyme
½ lb. Spinach, chopped
Salt and Pepper
3 Tomatoes, diced
freshly grated Parmesan Cheese
Fresh Basil

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes or so, until nicely browned and fragrant. Turn the heat to medium- high and add the garlic scapes and kale. After a minute, stir in the broth or water. Bring to a boil, then cover and cook for 5 minutes, or until the kale is nearly tender. Add the broccoli raab stems, asparagus, white beans, parsley and thyme. Stir and cook uncovered until the raab is tender, about 5 more minutes. Stir in the spinach and broccoli raab leaves and turn off the heat. Season with salt and pepper to taste. Serve in big bowls with chopped tomato and grated Parmesan on top, and basil if you've got it.