Spring Vegetable Soup

Recipe by Educational Chef Julia Schneider 
Demonstrated at Decatur Farmers Market on April 26, 2018

Ingredients

• Market:
  • Carrots from Scharko ($8.00)
  • Asparagus from Watsonia ($12.00)
  • Snap peas from Cosmos ($6.00)
  • Oregano ($2.00)
  • Kale ($6.00)
  • Hearthfire greens ($5.00)
  • 2/3 cup pecans, medium chop from Pearson Family Farm ($14/bag)
• Pantry:
  • Veggie stock base and onion from home

 Directions

1. Saute onion in a little water or broth till soft.
2. Add carrots, greens, water and stock to cover and bring to a simmer.
3. Add sliced asparagus and snap peas and simmer till just cooked.
4. Serve immediately.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.