Description
A delightful celebration of spring, this French Spring Soup features tender seasonal vegetables in a delicate, clear broth. Easy to make, it’s perfect for a light, flavorful meal.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter (optional)
- 2 large leeks, white and light green parts only, thinly sliced and cleaned
- 2–3 medium carrots, peeled and thinly sliced
- 6 cups (1.5 litres) chicken or vegetable broth, low-sodium
- 1.5 cups fresh or frozen petite peas
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp fresh chives, chopped
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp crème fraîche (optional, for serving)
Instructions
- 1. Prepare Vegetables: Wash and slice leeks, carrots, and shell peas (if fresh).
- 2. Sauté Aromatics: In a large pot, heat olive oil and butter (if using) over medium heat. Sauté leeks with a pinch of salt until softened and translucent, about 5-7 minutes. Do not brown.
- 3. Simmer Carrots: Add sliced carrots to the pot and cook for 3-4 minutes. Pour in broth, bring to a gentle simmer, then cover and cook on low for 10-15 minutes, or until carrots are tender.
- 4. Finish and Serve: Add peas and cook for 2-3 minutes until bright green and tender-crisp. Stir in parsley and chives. Taste and adjust seasoning with salt and pepper. Serve immediately, with a dollop of crème fraîche if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins