Spring Vegetable Soup
This adaptable spring soup is the perfect way to use your own garden bounty or whatever’s at the local markets.
Spring Vegetable Soup
Photo Credit : Krissy O'SheaThis soup is very adaptable, so don’t worry if you can’t get everything on the ingredients list. Use your own garden bounty or whatever’s at the local markets. The recipe uses a mixture of snow peas and shelled sugar snap peas, but any combination of peas will work. And if you don’t have fava beans, lima beans or any other broad bean will do the job nicely.
Yield:
4 servingsIngredients
¼ cup extra-virgin olive oil
3 large leeks, white and light green parts only, thinly sliced
1 medium fennel bulb, diced
6 sprigs fresh thyme
1 tablespoon kosher salt
4 cloves garlic, smashed
4 cups water
1 cup shelled, blanched fava beans, skins removed
1 cup shelled sugar snap peas
1 teaspoon freshly ground black pepper
1 cup chopped asparagus (cut into 1-inch pieces)
1 cup chopped snow peas (cut on the diagonal into 1-inch pieces)
1 cup chopped fresh spinach
Pea tendrils or minced chives, for garnish
Crème fraîche, for garnish
Instructions
In a Dutch oven over medium heat, warm the oil for about 30 seconds before adding the leeks and fennel. Cook, stirring occasionally, for 3 minutes, then add the thyme and salt. Cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks are very soft and have released their liquid, about 10 minutes. (If the mixture begins to brown, reduce heat and add ¼ cup water.)
Add the garlic and cook 2 minutes longer, then add 4 cups water and bring to a boil over medium high. Add the fava beans and sugar snap peas. Reduce heat to medium and simmer, uncovered, 2 minutes. Add the pepper, asparagus, and snow peas. Simmer for 2 minutes. Add the spinach. Stir through, and remove from heat. Remove thyme stems, and taste and season with more salt, if needed. Serve immediately, garnished with pea tendrils or minced chives, and a dollop of crème fraîche.
