Herbs picked from the herb garden awaiting their fate in the soup.
Assorted squash from the csa, which were perfect for this summer soup.
For the summer soup, I sauteed chopped onions in olive oil, allowing them to slightly caramelize. I added some minced garlic, and then about 1/2 cup of white wine. I allowed the wine to cook down by about half. Then I added 4 medium potatoes and covered with vegetable broth, simmering until the potatoes softened. I added in chopped herbs, including herb flowers (parsley, cilantro, thyme, chives and basil). I then added assorted chopped summer squash and covered with vegetable broth. The soup was simmered until all vegetables were soft. Then I blended the soup with an immersion blender. I seasoned with salt and pepper, then garnished with chives and chive blossoms.