This recipe is springtime in a bowl – cheerful, green, fresh, bright and warm. It’s made with early vegetables – leeks, peas, new potatoes, spinach and herbs – and is simply seasoned so their delicate flavors stand out clearly. Leeks and potatoes are simmered until tender in a chicken or vegetable broth, but the rest of the vegetables and herbs are added shortly before serving so that they cook just long enough to yield. heat the broth while remaining fresh and bright.
Feel free to vary the vegetables depending on what you have on hand, swapping the onion for leeks, parsnips, or carrots for the potato, or using snow peas, cabbage. curly and basil for green vegetables and herbs, for example.
This recipe has such a garden-to-plate vibe, I consider it the soup version of a salad and serve it that way, alongside a sandwich or omelet, or before a main course. Each spoonful is a delicious reminder that spring, like other times of the year, is soup season too.
Storage Notes: Leftover soup can be refrigerated for up to three days. Spinach and herbs will lose their vibrant color, but the soup will still taste delicious.
- 2 tablespoons of olive oil
- 1 large leek, white and light green parts only, thinly sliced into half moons (about 3 cups)
- 12 ounces waxy potatoes, such as new or creamer potatoes, peeled and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 6 cups low sodium chicken or vegetable broth
- 2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not thaw)
- 2 cups packed fresh baby spinach leaves
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons of coarsely chopped fresh dill
In a pot over medium heat, heat the oil until it sparkles. Add the leek and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Stir in the potatoes, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 8 minutes.
Stir in the peas and continue to simmer until they turn bright green and just tender, 2 to 5 minutes. Add spinach and cook until just wilted but still bright green, 30 seconds. Stir in the herbs, then pour into bowls and serve hot.
Calories: 175; Total fat: 6 g; Saturated fat: 1 g; Cholesterol: 0 mg; Sodium: 189 mg; Carbohydrates: 23 g; Dietary fiber: 5 g; Sugar: 4 g; Protein: 9 g.