Spring Vegetable Soup

Makes 6 servings

Cristen Murray

ingredients

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 lengthwise, cut into 1-inch lengths
1/2 bunch medium asparagus (about 8 ounces), tough ends removed and cut on the bias into 1-inch lengths
3 ounces baby spinach (about 2 packed cups)
1 cup frozen peas
2 tablespoons minced fresh tarragon
Table salt and ground black pepper

directions

Broth:

Combine the onions, carrot, celery, leek, fennel, garlic, oil, and salt in a large Dutch oven. Cover and cook over low heat, stirring often, until the vegetables have softened, 8 to 10 minutes. Stir in the broth, peppercorns, thyme, and parsley. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the broth is flavorful, about 15 minutes. Strain the broth through a fine-mesh strainer; discard the solids. (The broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months.)

Soup:

Bring the broth to a simmer in a large saucepan over medium heat. Add the potatoes and leeks and simmer for about 5 minutes. Add the asparagus and cook until all the vegetables are just tender, about 5 minutes. Off the heat, stir in the spinach, peas, and tarragon, cover, and let sit until heated through, about 4 minutes. Season with salt and pepper to taste. Serve immediately.