Spring Vegetable Soup
This delightful sugar snap pea soup is a vibrant and refreshing dish that's perfect for springtime. The fresh flavors of sugar snap peas, leek, and green onions shine in this light and flavorful soup. Garnished with a sprinkle of fresh herbs and a squeeze of lemon, each spoonful is a burst of garden-fresh goodness. Enjoy this soup as a lovely starter or a light main course paired with a crusty bread for a satisfying meal.
— Constant Cookbook
Ingredients
- 4 cups vegetable stock, homemade (see related recipe at left) or purchased
- 1 lb. sugar snap peas, trimmed and coarsely chopped
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 3 green onions, white portion only, chopped
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives
- 1 lemon, quartered
Instructions
- <b>Simmer the vegetables</b>
- In a saucepan over medium-high heat, bring the stock to a boil. Add the sugar snap peas, leek and green onions, reduce the heat to low, cover and simmer until the sugar snap peas are just tender, 10 to 15 minutes.
- <b>Puree the soup</b>
- Using a food processor or blender, process the soup to a coarse puree. Return the soup to the pan, place over low heat and reheat to serving temperature. Season with salt and pepper. Ladle the soup into warmed bowls, garnish with the parsley and chives and serve immediately. Pass the lemon wedges at the table to squeeze over the soup. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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