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Cream of Spring Vegetable Soup

A comforting and fresh soup made with spring vegetables, perfect for a quick dinner or a festive starter.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter (or olive oil for a lighter touch) The butter will bubble and release a nutty aroma.
  • 1 large leek, white and pale green parts only, thinly sliced and rinsed Swap spinach with kale for a stronger green flavor.
  • 1 medium onion, diced Shallots make it sweeter and more delicate.
  • 2 cloves garlic, smashed and minced
  • 3 medium carrots, peeled and diced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (reserve tips for garnish)
  • 2 cups fresh or frozen peas
  • 4 cups low-sodium vegetable stock (or chicken stock if you prefer richer depth)
  • 1 cup whole milk or light cream Use coconut milk for a dairy-free twist.
  • 2 tablespoons fresh lemon juice Brightens the flavors.
  • Salt and freshly ground black pepper, to taste
Garnishes and Extras
  • Optional: fresh mint or dill for garnish, a swirl of crème fraîche, or toasted seeds for crunch

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat until it foams and begins to smell nutty.
  2. Add the sliced leeks and diced onion, and sweat them gently for 5 to 7 minutes until translucent and soft.
  3. Stir in the garlic and carrots and cook for 2 more minutes until fragrant.
  4. Add the asparagus (except for the reserved tips) and peas to the pot. Toss to combine and let them warm through for a minute.
  5. Pour in the vegetable stock and bring the pot to a gentle simmer. Cook uncovered for 8 to 10 minutes, until the carrots and asparagus are tender.
  6. Remove from heat and add the milk or cream and lemon juice.
  7. Use an immersion blender to purée the soup until silky, or transfer in batches to a countertop blender and purée until smooth.
  8. Taste and season with salt and pepper.
  9. If using, gently blanch the reserved asparagus tips for 1 minute and drop them into ice water to keep their color for garnish.
  10. Serve hot with a swirl of crème fraîche, a sprinkle of fresh herbs, and a few reserved asparagus tips for a joyful presentation.

Notes

The soup improves slightly as it rests, letting the flavors marry. Serve in warm bowls with crusty bread or a salad for a complete meal.