This easy soup appealed to me because of our recent week of unusually cool spring weather. It uses what's fresh and in-season, though you could certainly make substitutions based on what's gowing in your back yard or by what you find at your local farmer's market. Asparagus and broccoli florets would be great subsitutes or additions to the snap peas.
This soup came together in about 40 minutes, and then I left it to simmer as the flavors melded together for another hour or two until it was time for dinner. The leeks make for a really warm, rich broth that gave the soup flavor without taking over as onions sometimes do.
Spring Vegetable Soup
Method
This soup came together in about 40 minutes, and then I left it to simmer as the flavors melded together for another hour or two until it was time for dinner. The leeks make for a really warm, rich broth that gave the soup flavor without taking over as onions sometimes do.
Spring Vegetable Soup
Ingredients
1 tbsp. coriander seeds
1 tbsp. coriander
1 tbsp. cumin
½ tsp. black peppercorns
¼ cup extra-virgin olive oil
2 tablespoons minced garlic
6 scallions, coarsely chopped
1 serrano pepper, minced
Zest of 1 lemon
6 cups low sodium vegetable broth
2 large leeks, white and pale green parts only, tough outer
layer removed, sliced into thin rounds
1 fennel bulb thinly sliced
1 15.5-oz. can cannellini beans, rinsed
8 oz. sugar snap peas, thinly sliced on a diagonal
Kosher salt
1 ½ cups shelled frozen peas
1 tbsp. white miso
Cook oil, garlic, and spices in a large Dutch oven over
medium heat, stirring often, until garlic is softened but not crisp, about 2
minutes. Add scallions, serrano pepper, and lemon zest, and cook, stirring
occasionally, until scallions are softened and almost completely charred, 5–7
minutes.
Pour 6 cups vegetable broth into the Dutch oven, increase
heat to medium-high, and bring to a simmer. Then, add leeks, fennel bulb and
stalks, beans, and sugar snap peas. Reduce heat to medium. Add a large pinch of
salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap
peas are fork-tender, about 5 minutes. Add peas, and miso and cook, stirring,
just about 10 seconds; season with salt and freshly ground pepper.
Divide soup among bowls. Garnish with croutons (optional). Enjoy!
This recipe is adapted from one found in Bon Appetit.
