INGREDIENTS

INSTRUCTIONS

Rinse and pick over flageolets, discard cracked ones. Place
flageolets in large saucepan; cover with 2 inches cold water. Slice
one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons
marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay
leaf, and peppercorns, add to pot, and set over high heat. Bring to a
boil, reduce heat, and simmer until beans are tender, about 45
minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish
cooking. Remove from heat, and let stand in liquid to cool. Drain the
beans, reserve 1 cup liquid, and discard the onion, garlic, and
marjoram. Trace circle 2 inches around outside of core of each
pattypan squash. Cut on diagonal to remove core in cone-shaped piece.
Scoop squash with melon baller, cover with plastic, and refrigerate
until needed. Heat oil in stockpot over medium heat. Coarsely chop
remaining onion; add to soup pot with garlic clove. Cook until
translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots
and slice into 1/4-inch-thick circles. Add reserved marjoram leaves,
fennel and carrots to the pot; cook, stirring, until just soft, about
15 minutes. Add stock and reserved cup bean liquid. Cut potato into
1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the
pot and simmer 10 minutes. Remove kernels from corn cob; add corn and
flagelots and simmer until potatoes are tender and liquid is slightly
stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick
quarter-moons. Slice green beans into 1-inch pieces. Raise heat to
high. Stir in zucchini and green beans. Cook about 2 minutes; remove
from heat. Set pot in a bowl of ice water; stir, occasionally, until
cold. Make the Basil Puree: Combine basil, oil, and salt in a
blender. Process until smooth; transfer to a glass jar. (makes 2/3
cup) Remove pot from ice; adjust seasoning with salt, pepper, and
lemon juice. Ladle into squash or bowls; add a spoonful of basil
puree, or drizzle oil on each serving. Makes 6 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug
1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from
fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit;
4 1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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