Composing a Market-Fresh Vegetable Soup

According to the Department of Health and Human Services' and the U.S. Department of Agriculture's 2005 Dietary Guidelines for Americans, most of us are getting enough protein but not nearly enough whole grains or vegetables. Early summer is a great time to reset the balance: Farmers' markets are bursting with delicate early vegetables, fresh legumes and spring greens.

Take advantage of fresh local produce and make a tasty and healthy "composed" soup. Since all of the components of a composed soup are cooked separately, each ingredient retains its unique flavor and color. Simply start with a flavorful broth and add a variety of cooked vegetables, beans and grains.

For the broth:
1 teaspoon toasted sesame oil
1 onion, diced
2 carrots, diced
2 ribs celery, diced
1 small fennel bulb, sliced
4 cloves garlic, peeled and crushed
10 parsley stems
2 bay leaves
7 cups water

For the soup:
11/2 cups sliced baby carrots
11/2 cups sugar snap peas
11/2 cups diced baby turnips
10 ramps, stems cut into 1/2-inch segments, leaves shredded
11/2 cups fresh fava beans
1 bunch sorrel, de-stemmed and washed
11/2 cups cooked quinoa
1 tablespoon sesame seeds, toasted and crushed with a pinch of cayenne