Best Bread Soup With Spring Vegetables Recipes

SPRING SOUP GREEN VEGETABLE LETTUCE

Steps:

• Stir about a cup of chicken stock into the flour to make a smooth paste. Bring the remaining stock to a boil, whisk in the flour paste, and continue stirring until the soup thickens. Add the leeks, celery and peas with the sugar, salt and pepper. Cover the soup and simmer until the vegetables are tender, 15 to 20 minutes. Five minutes before the end of cooking, stir in the lettuce. Croutons: Trim the crust from the bread and cut it into 1/4 inch dice. Heat enough butter or oil in a frying pan so that the croutons will float. Fry the croutons over medium heat until they are evenly browned on all sides. Remove them with a slotted spoon and drain them on paper towels. To serve, taste the soup and adjust the seasoning. Spoon it into bowls and serve the croutons separately.

SPRING VEGETABLE SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
• Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

SPRING VEGETABLE SOUP

Steps:

• In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
• Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
• Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
• Stir in asparagus & peas, then cook & stir until thickened & bubbly.
• Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
• Stir in the mint.
• To serve, ladle soup into bread bowls or, less fancy, serve with French bread.