Soup Du Jour Recipe

Spring Vegetable Soup (serves 4)

1. 1

   Prepare ingredients

   Wash and trim asparagus and sugar snap peas. Peel and dice carrots and potatoes into small, uniform pieces. Slice leeks thinly and rinse to remove grit. Mince garlic, chop parsley, and measure out thyme, stock, wine, and other ingredients.

2. 2

   Sweat aromatics

   In a medium Dutch oven or heavy pot, heat the olive oil and butter over medium heat until butter melts and begins to foam. Add the diced onion, leeks, carrots, and celery. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

3. 3

   Deglaze

   If using, add the dry white wine to the pot and scrape any browned bits from the bottom. Cook until the wine has mostly evaporated, about 1–2 minutes.

4. 4

   Build the soup

   Add the diced potatoes, vegetable stock, water, thyme, and parmesan rind (if using). Increase heat to bring to a gentle boil, then reduce to a simmer. Cover partially and simmer until the potatoes are just tender, about 10–12 minutes.

5. 5

   Add tender vegetables

   Add the asparagus pieces and sugar snap peas to the pot and simmer uncovered for another 3–4 minutes until they are bright and just tender-crisp. Stir in the fresh spinach or baby greens and cook just until wilted, about 1 minute.

6. 6

   Finish and season

   Remove and discard the parmesan rind (if used). Stir in the fresh parsley, lemon juice, remaining 1 teaspoon kosher salt (adjust to taste), and remaining black pepper. If you prefer a richer finish, swirl in the heavy cream or a spoonful of crème fraîche now (optional). Taste and adjust seasoning — more salt, pepper or a squeeze of lemon if needed.

7. 7

   Serve

   Ladle the soup into bowls and garnish with an extra sprinkle of chopped parsley and an optional drizzle of olive oil or a shaving of parmesan. Serve hot with crusty bread.