Reviews Add Rating & Review
Back to Spring Pea Soup with Asparagus and Potatoes All Reviews for Spring Pea Soup with Asparagus and Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 45 mins Servings: 6 soup-0625-d111370.jpg
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 leek, white and pale-green parts only, thinly sliced, washed well, and drained 1 stalk celery, thinly sliced 1 carrot, finely chopped 4 cups low-sodium chicken broth 1 piece (about 2 inches) Parmesan rind 4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed 8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces 1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces Coarse salt and freshly ground pepper 2 tablespoons fresh dill, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 6 soup-0625-d111370.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 6
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 6
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 6
6
soup-0625-d111370.jpg
soup-0625-d111370.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 leek, white and pale-green parts only, thinly sliced, washed well, and drained 1 stalk celery, thinly sliced 1 carrot, finely chopped 4 cups low-sodium chicken broth 1 piece (about 2 inches) Parmesan rind 4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed 8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces 1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces Coarse salt and freshly ground pepper 2 tablespoons fresh dill, for serving
Directions
Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spring Pea Soup with Asparagus and Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spring Pea Soup with Asparagus and Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
