SPRING VEGETABLE SOUP

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Spring Vegetable Soup image

This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons unsalted butter
6 scallions, white parts thinly sliced, green part reserved
4 cups chicken broth
1 pound small red potatoes, halved, quartered if large
1 pound asparagus, cut into 1/4-inch slices on a bias
1 bunch spinach, stems removed and torn
2 cups frozen peas
Coarse salt and pepper
2 tablespoons fresh dill, chopped

Steps:

  • In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.

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