Spring Vegetable Soup

Spring Vegetable Soup

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2 tablespoons unsalted butter

6 scallions, white parts thinly sliced, green part reserved

4 cups chicken broth

1 pound small red potatoes, halved, quartered if large

1 pound asparagus, cut into 1/4-inch slices on a bias

1 bunch spinach, stems removed and torn

2 cups frozen peas

Coarse salt and pepper

2 tablespoons fresh dill, chopped


Step 1

In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.

Cook’s Notes

Creamy alternative: Use 6 cups chicken stock, no water, and add 2 cups milk along with asparagus.

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