Instructions: First make a stock with the trimmings from the soup vegetables: Cover two cups of the leek greens, chopped, the corn cobs, potato peelings, and basil stems with 6 cups water. Add a teaspoon salt, bring to a boil, then simmer for 30 minutes. Strain into a measuring cup.

Melt 2 tablespoons butter in a soup pot and add the onion, leek, bay leaf, and thyme. Cook over low heat until the onion is soft, 10 to 12 minutes, stirring occasionally. Add the potatoes, 4 cups of the stock, and 1 1/2 teaspoons salt. Bring to a boil, then lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. While the soup is simmering, stew the peppers in the remaining butter and a few tablespoons water until tender, about 10 minutes. Press some of the potatoes against the side of the pot to break them up; then add the corn, milk, and cooked beans, if using.

Simmer until the soup is heated through and the corn is tender, about 5 minutes.

Thinly slice the basil leaves. Add the stewed peppers to the soup and serve with freshly ground white pepper, the basil, and chives sprinkled into each bowl.

Yield: 4 to 6 servings

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