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.