Let fresh seasonal produce inspire your menu.

Ingredients

• 1 1/2 cup(s) sugar
• 3 cup(s) water
• 2 piece(s) ginger, 1-inch-thick (about the diameter of nickels)
• 2 whole star anise
• 1 tablespoon(s) lemon zest
• 1 1/2 pint(s) fresh raspberries
• 2 tablespoon(s) lemon juice
• 3/4 pound(s) (1 1/2-inch) apricots, halved and pitted

Directions
1. Combine the sugar, water, ginger, star anise, zest, and 1 pint raspberries over high heat in a medium saucepan.
2. Bring to a boil and cook until sugar is completely dissolved. Mash the berries with a potato masher until they release most of their liquid and strain into a large bowl. Stir in the lemon juice and apricot halves and chill the broth in the refrigerator for at least 1 hour.
3. Finish the soup by stirring the remaining raspberries into the broth.

Divide the soup among the bowls and serve immediately.

If apricots aren't ripe, for example, substitute peaches.

Potato and onion soup

5 medium onions, chopped
1/2 cup Olive oil
2 medium potatoes, chopped
1 1/4 cup tomato juice
salt, pepper
3 cups vegetable broth

Put the vegetables in cooking pot with oil. Saute lightly for a few minutes. Add the tomato juice, vegetable broth, salt, pepper and cook soup medium heat for about 20-25 minutes.