We made soup last night:

I’m calling it Spring Farmers’ Market soup, or: using up stuff from the fridge before it goes bad.  With each bite we could taste the flavors of the different veggies – cherry tomatoes, spring onions, asparagus – infusing the broth.  I also enriched (a la Giada) the stock with a hunk of parmesan rind long hidden in the freezer.  A perfect meal for the last in a series of rainy, grey days.