RECIPE
Spring Celebration Veggie Soup
A soup that is warming yet fresh, and studded with tender-crisp spring veggies.While potatoes, onions, and garlic are available year round, spring is a special time to enjoy delicate baby varieties, like green garlic and spring onions. Not to mention the variety of young potatoes! This soup is warming yet fresh, and studded with eagerly anticipated tender-crisp spring veggies. Consider this a San Francisco celebration of spring, perfect for cold days. [Editor’s Note: This recipe was created for Bi-Rite by Emily Cooper @emilycoopercooks.]
Ingredients
2 tablespoons olive oil
3-4 leeks, dark greens trimmed, white and light green parts thinly sliced into rounds and rinsed
1 cup chopped spring onions (about 1 bunch)
2 pounds Yukon gold potatoes, ½ inch diced (about 2 large)
1 large shallot, roughly chopped
Kosher salt and fresh ground pepper
4 garlic cloves, thinly sliced
6 cups vegetable broth
1 bunch asparagus, trimmed and sliced into 1-inch pieces
1 cup fresh shelled English peas
1 bunch fresh dill, chopped, plus a handful of sprigs for garnish
1 lemon, cut into wedges for serving
DIRECTIONS
Heat olive oil in a large dutch oven or soup pot over medium-low heat. Add the leeks, spring onion, shallot, and potatoes. Sprinkle with a pinch of salt and a few cranks of pepper, cover, and cook, stirring occasionally, until the shallots are soft but not browned, 5 minutes.
Add the broth, raise the heat to bring to a boil for 1 minute, and lower the heat to a simmer. Cook uncovered until the potatoes are tender, 15-20 minutes. Add asparagus and peas, and continue to cook until bright-green and tender crisp, 2 minutes more.
Remove from the heat and add the chopped dill. Taste and adjust seasoning with salt and pepper if necessary.
Ladle the soup into bowls, top with reserved sprigs of dill and serve with lemon wedges on the side for squeezing.
