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Cream of Spring Vegetable Soup for Fresh Flavor

Cream of Spring Vegetable Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium leek sliced
  • 1 cup asparagus chopped
  • 1 cup green peas fresh or frozen
  • 2 medium potatoes diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh herbs like dill or thyme for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic and sliced leeks, cooking for an additional 2-3 minutes.
  4. Incorporate the diced potatoes, asparagus, and peas into the pot.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 10 minutes.
  7. Blend the soup until smooth.
  8. Stir in the heavy cream and season with salt and pepper.
  9. Serve hot, garnished with fresh herbs.