Spring Pea Soup with Asparagus and Potatoes
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
- Total Time:
- Servings: 6
Photography: Johnny Miller
Source: Martha Stewart Living, May 2015
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
- 1 stalk celery, thinly sliced
- 1 carrot, finely chopped
- 4 cups low-sodium chicken broth
- 1 piece (about 2 inches) Parmesan rind
- 4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
- 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
- 8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
- 1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons fresh dill, for serving
Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.