Spring Vegetable Soup
Serves 6. Published May 16, 2007.
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
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|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|
|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|
Spring Vegetable Soup Preparation
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