Spring Veggie Stew


3 fresh artichoke hearts, cut into eighths
2 leeks, minced
1/2 bundle asparagus, chopped
2 ears fresh corn, cut off the cob
2 stalks celery, diced
1/2 Lemon (for artichokes)
1 Quart veggie stock, enhanced (see below)
3/4 ounce dried mushrooms, reconstituted
3 Tablespoons olive oil or butter
Pinch of salt and pepper
Fresh parsley, garnish

Enhanced Veggie Stock:
1 quart store bought veggie stock
2 Cups water
1/2 onion
2 carrots
2 stalks celery
1/2 garlic bulb
15-20 black peppercorns
Few stalks of parsley
Salt to taste


There's Lots Of Good Spring Veggies Showing Up These Days In The Stores And Markets. Use The Ones In Your Area To Make A Great Soup!

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