Hey, soup lovers: This is a recipe that I created especially for you. It’s bursting with spring flavors — and tons of vegetables!
Sarah’s Tip of the Day:
Get started by sauteing scallions in unsalted butter for a few minutes. In stages, you’ll add new potatoes, chicken broth, water, asparagus, spinach, and frozen peas. After the soup has simmered for about 20 minutes, season it with salt, pepper, and a bit of dill before ladling into bowls. If you still think healthy food can’t be delicious, let this dish change your mind!
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Prep Time: 35 minutes
Total Time: 45 minutes
Serves 4-6
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
Directions:
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.
Cook’s Note:
Creamy alternative: Use 6 cups chicken stock, no water, and add 2 cups milk along with asparagus.
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Nutritional Info: per serv (makes 4): 270 cal; 7 g fat; 11 g protein; 43 g carb; 5 g fiber
More Sandwich/Soup Recipes: http://full.sc/PSeFrN
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Spring Vegetable Soup – Everyday Food with Sarah Carey
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