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


Ingredients

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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 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

Servings  

Preparation

Credits

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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