Spring Vegetable Soup

Recipes » Soups, Stews and Chili » Vegetable

Serves 6. Published May 16, 2007.

Cooks Illustrated

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

Cuisine: AmericanMain Ingredient: Vegetables

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Ingredients

Ready in 1 hours
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Original recipe makes 6 Servings

Broth

2 mediumonions; minced

1 mediumcarrot; peeled and minced

1 celery rib; minced

1 mediumleek; washed well, white and light green parts only, minced

1 bulb fennel; minced

3 mediumgarlic cloves; unpeeled and uncrushed

1 teaspoonvegetable oil

1/2 teaspoontable salt

7 cupslow-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 mediumleeks; washed well, white and light green parts only, halved lengthwis

1/2 bunchmedium asparagus; (about 8 ounces), tough ends removed and cut on the bias into 1-

3 ounces baby spinach; (about 2 packed cups)

1 cupfrozen peas

2 tablespoonsminced fresh tarragon