Spring Vegetable Soup - BigOven 189347

Spring Vegetable Soup

Ready in 1 hour

Top-ranked recipe named "Spring Vegetable Soup"

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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


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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
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 lengthwis
1/2 bunch medium asparagus; (about 8 ounces), tough ends removed and cut on the bias into 1-
3 ounces baby spinach; (about 2 packed cups)
1 cup frozen peas
2 tablespoons minced fresh tarragon

Original recipe makes 6 Servings




Added on Award Medal
Calories Per Serving: 178 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Spring Soup

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