Spring Vegetable Soup

Gallery Read the full recipe after the video. Recipe Summary test prep: 35 mins total: 45 mins Servings: 6 Advertisement Ingredients Ingredient Checklist 2 tablespoons unsalted butter 6 scallions, white parts thinly sliced, green part reserved 4 cups chicken broth 1 pound small red potatoes, halved, quartered if large 1 pound asparagus, cut into 1/4-inch…

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Read the full recipe after the video.

Recipe Summary test

prep:

35 mins

total:

45 mins

Servings:

Ingredients

Ingredient Checklist

2 tablespoons unsalted butter
6 scallions, white parts thinly sliced, green part reserved
4 cups chicken broth
1 pound small red potatoes, halved, quartered if large
1 pound asparagus, cut into 1/4-inch slices on a bias
1 bunch spinach, stems removed and torn
2 cups frozen peas
Coarse salt and pepper
2 tablespoons fresh dill, chopped

Directions

Instructions Checklist

Step 1
In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.
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Cook’s Notes

Creamy alternative: Use 6 cups chicken stock, no water, and add 2 cups milk along with asparagus.

Spring Vegetable Soup

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Recipe Summary test

Ingredients

Directions

Cook’s Notes

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