Wayne Gisslen

Purée of Spring Vegetable Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter in a heavy soup pot over low heat.
  2. Add the leeks, potatoes, and celery. Sweat over low heat until fairly tender, about 10–15 minutes.
  3. Add the peas, parsley, and tarragon. Sweat another 5 minutes.
  4. Add the stock. Simmer 10 minutes or more, until the vegetables are tender but not overcooked.
  5. Purée the soup with a food

Per serving: Calories, 160; Protein, 4 g; Fat, 10 g (53% cal.); Cholesterol, 35 mg; Carbohydrates, 16 g; Fiber, 3 g; Sodium, 65 mg.