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Spring Pea Soup with Asparagus and Potatoes

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Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, May 2015
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