Spring Green Soup


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For the broth in this recipe, you might buy canned vegetable broth. Or make your own by boiling a few carrots, qt.ered onions and one or two celery stalks in 6 to 8 C. of water, with seasonings, for 30 minutes.

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  • 4 Tbs. unsalted butter
  • 2 slender leeks, white and pale green parts only, well-washed, thinly sliced
  • 6 C. well-flavored vegetable broth
  • 1 C. fresh tiny asparagus, trimmed, sliced diagonally into 1 1/2-half inch pieces
  • 1 C. fresh tiny green beans, trimmed, sliced diagonally into 1 1/2 inch pieces
  • 1 C. frozen tiny peas, thawed (half of a 10-oz. package)
  • 1 C. small spinach leaves
  • Salt
  • Freshly ground black pepper
  • Freshly squeezed lemon juice, to taste
  • 1 bunch scallions, trimmed, white and green parts, finely chopped

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Melt butter in heavy, four-qt. soup pot over low heat. Add the leeks. Cook, stirring occasionally, until leeks are transparent but not browned, about 8 to 10 minutes. Add the broth, and simmer, partly covered, for 5 minutes. Raise the heat to medium, and add the asparagus, the green beans, the peas and the spinach. Cook, stirring occasionally, for about 8 to 10 minutes or until the vegetables are tender. Taste, and add salt and generous amounts of freshly ground black pepper. Adjust flavors with the addition of lemon juice to taste. Stir the scallions into the soup; add additional water or broth to adjust the soup’s consistency and simmer briefly. Ladle into heated soup plates and serve immediately.

Serves 6.

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