As the days start to get longer and warmer, yet a chill still clings to the air, it's the perfect time to embrace a brothy soup--this simple stunner starts with water, which lets each vegetable's flavor shine through, including the grassiness of asparagus and the buttery qualities of baby yellow potatoes.
- Total Time:
- Servings: 6
Photography: Kate Mathis
Source: Martha Stewart Living, April 2016
- 1/2 pound baby yellow potatoes
- 4 spring onions, white parts only, thinly sliced into rounds
- 3 cloves garlic, peeled
- Coarse salt and freshly ground pepper
- 10 sprigs mint, plus 1/4 cup leaves
- 6 sprigs tarragon, plus 1/4 cup leaves
- 1 dried bay leaf
- 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
- 1 cup shelled fresh chickpeas
- 2 cups sugar snap peas, trimmed and halved on the bias
- 10 leaves Bibb lettuce, torn into large pieces
- 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
- Extra-virgin olive oil, for drizzling
In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.
Stir in asparagus tips, lettuce, and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.