SPRING VEGETABLE SOUP

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

Ingredients

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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