Name: Spring Vegetable Soup
Yield: Makes 4 Servings
Ingredients: Lemon, 1, quartered; Leek, 1, white part only, halved, rinsed, and thinly sliced; Fresh chives, 2 tablespoons minced; Salt and freshly ground pepper; Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Green (spring) onions, 3, white part only, chopped; Sugar snap peas, 1 lb (500 g), trimmed and coarsely chopped; Vegetable broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Vegetable broth or stock, 4 cups (32 fl oz/1 l

Method

Simmer the vegetables

In a saucepan over medium-high heat, bring the broth to a boil. Add the sugar snap peas, leek, and green onions. Reduce the heat to low and simmer, covered, until the peas are just tender, 10–15 minutes.
Purée the soup

Using a food processor or blender, process the soup to a coarse purée. Return to the

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Spring Vegetable Soup

Ingredients

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