Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spring Pea Soup with Asparagus and Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 6 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. Ingredients 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 ¼-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 ½-inch pieces ½ bunch asparagus, tips separated, stalks cut into ½-inch pieces Coarse salt and freshly ground pepper 2 tablespoons fresh dill, for serving Directions 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. Johnny Miller Rate it Print