Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.

Stracciatella

Chicken stock	6 cups
Eggs	2 large
Cheese, Parmigiano-Reggiano, finely grated	¼ cup
Chicken, roasted, shredded	2 cups
Peas, frozen	1 cup
Spinach, thinly sliced	2 cups
Basil leaves, thinly sliced	1 cup
Salt
Pepper, freshly ground

1. In a medium pot, bring the stock to a simmer over moderate heat. 
2. In a small bowl, whisk together the eggs and cheese. 
3. Slowly add the cheese mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. 
4. Stir in the chicken and peas, and simmer until heated through, about 2 minutes. 
5. Add the spinach and basil, and cook until just wilted, about 1 minute. 
6. Season and serve. 

Recipe from Food&Wine Magazine, March 2017.

Beef stew with dill

Oil, extra-virgin olive	2 tablespoons
Beef chuck, cut into 1 ½-inch pieces	2 pounds
Salt
Pepper, freshly ground
Chicken stock, low-sodium	1 quart
Shallots, halved	6
Carrots, cut into 2-inch lengths	½ pound
Peas, frozen	1 ½ cups
Spinach	5 ounces
Dill, chopped	2 tablespoons

1. In a large saucepan, heat the oil until shimmering. 
2. Season the meat with salt and pepper, and add to the saucepan in a single layer. 
3. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. 
4. Add the stock and shallots, and bring to a boil. 
5. Simmer over low heat until the meat is tender, about 1 ½ hours. 
6. Add the carrots and simmer until tender, about 12 minutes. 
7. Add the peas, spinach, and dill; cook until the spinach is wilted, about 2 minutes. 
8. Ladle into deep bowls and serve with crusty bread.

Recipe from Food&Wine online.