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MARKET SOUP

This is soup of a moment – of the first warm days of summer. It takes advantage of the first of the season’s Jerusalem artichokes, and it is a lovely way to use the pretty young onions and garlic piled up on the tables at the farmers’ market. These three vegetables, along with carrots, form the base of the soup. You cook the vegetables just until their sweetness begins to show itself but not so much that it will obscure the other goodies you plunk in as the soup cooks. I use baby artichokes, asparagus, and ramps, but you can use any seasonal veg you’d like. Perhaps you’ll decide on sweet peas instead of artichokes, or broccoli rabe instead of ramps.

serves 4

5 tablespoons extra virgin olive oil

4 pinkie-thin young spring garlic stalks, roots and all but 2.5cm of the green stalk trimmed, very thinly sliced

About a dozen bulbous spring onions (or a dozen small shallots), trimmed of stalks and leaves and cut into small wedges