Catching summer: minestrone

'You're crazy,' said my elderly neighbor, a lady who once published her own cookbook and stopped cooking. She meant: to make minestrone with this heat. But I really had to do something with purslane leaves still fresh on stems and peas.

This time I had no stock, and made it with water. Stock is better. But we're bracing the heat and serving decent food.


Summer minestrone

1 leek
2 stems of green celery
1-2 carrots
1 tomato
1 medium potato or 3 tiny ones
1 onion
clove of garlic
fresh peas
fresh purslane

Braise the veggies in some oil, except purslane and peas, until tender.
Season with all kinds of herbs, use pepper, but use as little salt as possible.

Cook peas separately in water until al dente.

Add stock (water) to the braised veggies. if you use water, you will have to add a little salt. Season some more. Now add the peas and purslane, bring to a boil, remove from the heat, taste, serve.