Navarin of Spring Vegetables

6 c vegetable stock
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste

Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.

NOTES
From a Moosewood Cookbook.
Untried.