This soup utilizes the best vegetables of summer. It’s enough to serve it simply with bread. You could also dress it up with steamed shrimp.

1 teaspoon olive oil
½ Spanish onion, chopped
2 celery stalks, including leaves, chopped
1 garlic clove, minced
1 cup fresh fava beans, shelled (start with about 1 pound)
3 ½ cups chicken stock
1 cup fresh peas (start with about 1 pound)
1 pound asparagus, woody stem removed, remainder chopped
1 cup fresh corn kernels (start with 1- 2 cobs)
2/3 cup freshly grated Parmesan cheese
1/3 cup heavy cream
1large beefsteak tomato, chopped
1/3- ½ cup chopped fresh basil leaves
Kosher salt and black pepper

Place a large stockpot over medium high heat and when it is hot, add the oil. Add the onion, celery and garlic and cook for 5 minutes. Add the fava beans and chicken stock and bring to a boil. Reduce the heat to low and cook until the beans are soft, about 15- 20 minutes.

Off heat, add the peas, asparagus, corn and Parmesan cheese and stir until the Parmesan has melted. Set aside to cool to room temperature.

Transfer 1- ½ cups of the solids to a blender and add the cream. Process until smooth and return to the soup pot. (If you want a smooth soup, blend all of it at this point. ) Add the tomato, basil and add the salt and pepper to taste.

Transfer to a large serving bowl, cover and refrigerate for at least 2 hours.

Yield: about 7- 8 cups