New This Month

Spring Vegetable Soup

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Jonathan Lovekin


  • 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


  1. 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 Notes

Creamy alternative: Use 6 cups chicken stock, no water, and add 2 cups milk along with asparagus.

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