Spring Vegetable Soup
Instead of sugar snap peas, you can use 1 lb. freshly shelled English peas or 1 lb. sliced asparagus. They will take 15 to 25 minutes to cook, depending on their maturity.
- 4 cups vegetable stock, homemade 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
Simmer the vegetables
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.
Puree the soup
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, Soup, by Georgeanne Brennan (Oxmoor House, 2006).