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It’s that time of the year when squashes, herbs and tomatoes begin coming into season. This week we’re highlighting a potato soup seasoned with pesto courtesy Chef Franklin Biggs and the Farmers’ Market farmers. This soup is good cold as well as hot.

8 potatoes, peeled and sliced

12 cups chicken or vegetable stock

As needed corn starch

To taste salt and pepper

4 cups cream

1 cup fresh pesto made with 2 cups basil, 1/4 cup browned garlic, 1/4 cup pine nuts, 1/2 cup parmesan or asiago, 1/2 cup olive oil

If serving cold, chill in refrigerator, or in an ice bath. Just before serving stir in the fresh pesto to give a wonderful color and fresh flavor.