Description
This delightful French Spring Soup is a celebration of fresh, seasonal vegetables enveloped in a delicate, aromatic broth. It’s light, flavorful, and surprisingly simple to prepare, making it a perfect meal for the longer, brighter days of spring.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 2 medium leeks, white and light green parts only, thinly sliced and well rinsed
- 2 medium carrots, peeled and thinly sliced
- 6 cups high-quality chicken or vegetable broth
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2–3 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped
- Salt and freshly ground black pepper to taste
- 2–4 tbsp heavy cream or crème fraîche (optional, for serving)
- 1 cup small waxy potatoes, diced (optional)
Instructions
- 1. Prepare Vegetables: Wash and prepare all vegetables as directed. Slice leeks, carrots. Trim and cut green beans. Measure peas and spinach. Chop fresh herbs.
- 2. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add leeks (and diced potatoes, if using) and a pinch of salt. Sauté for 5-7 minutes until softened and translucent, but not browned.
- 3. Simmer Base: Pour in the broth and add the sliced carrots. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until carrots are tender-crisp.
- 4. Finish with Greens: Add green beans and peas to the pot. Simmer for another 3-5 minutes, until bright green and tender-crisp. Stir in the fresh spinach; it will wilt quickly.
- 5. Season and Serve: Remove from heat. Stir in the fresh parsley, chives, and tarragon. Season with salt and freshly ground black pepper to taste. If desired, swirl in cream or crème fraîche just before serving. Serve warm.
- Prep Time: 20 mins
- Cook Time: 25 mins