Spring Vegetable Soup
(from jerseyjenny’s recipe box)
This soup uses store-bought low-sodium chicken broth doctored with vegetables and herbs to brighten its flavor. Once completed, the soup is served immediately.
This recipe was published in our cookbook The Best Light Recipe.
Per 1 1/2-cup serving:
Cal 120; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 22 g; Protein 6 g; Fiber 5 g; Sodium 930 mg
Source: Cook's Illustrated May 2007
Prep time: 40 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Cook's Illustrated, dinner, soup
Ingredients
- Broth
- 2 medium onions , minced
- 1 medium carrot , peeled and minced
- 1 celery rib , minced
- 1 medium leek , washed well, white and light green parts only, minced
- 1 bulb fennel , minced
- 3 medium garlic cloves , unpeeled and uncrushed
- 1 teaspoon vegetable oil
- 1/2 teaspoon table salt
- 7 cups low-sodium chicken broth
- 2 black peppercorns , crushed
- 1 sprig fresh thyme
- 5 sprigs fresh parsley leaves
- Soup
- 12 ounces red potatoes (about 2 medium), scrubbed and cut into 3/4-inch dice
- 2 medium leeks , washed well, white and light green parts only, halved lengthwise, cut into 1-inch lengths
- 1/2 bunch medium asparagus (about 8 ounces), tough ends removed and cut on the bias into 1-inch lengths
- 3 ounces baby spinach (about 2 packed cups)
- 1 cup frozen peas
- 2 tablespoons minced fresh tarragon
- Table salt and ground black pepper
Directions
-
For the Broth: Combine the onions, carrot, celery, leek, fennel, garlic, oil, and salt in a large Dutch oven. Cover and cook over low heat, stirring often, until the vegetables have softened, 8 to 10 minutes. Stir in the broth, peppercorns, thyme, and parsley. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the broth is flavorful, about 15 minutes. Strain the broth through a fine-mesh strainer; discard the solids. (The broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months.)
-
For the Soup: Bring the broth to a simmer in a large saucepan over medium heat. Add the potatoes and leeks and simmer for about 5 minutes. Add the asparagus and cook until all the vegetables are just tender, about 5 minutes. Off the heat, stir in the spinach, peas, and tarragon, cover, and let sit until heated through, about 4 minutes. Season with salt and pepper to taste. Serve immediately.