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From: Country Living US
Yields:
10
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Cal/Serv:
121
Fresh green English peas take center stage in this traditional, springtime soup. Full of root vegetables like parsnips and carrots, this vegetarian soup will help you transition from heavier winter fare as warmer weather sets in.
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Ingredients
- 6 Tbsp. unsalted butter
- 2 stalk fennel
- 1 carrot
- 1 parsnip
- 8 cups homemade vegetable broth (see Vegetable Broth recipe) or store-bought
- 1 lb. fresh or frozen English peas
- 2 scallions
- 8 radishes
- 1 tsp. minced fresh tarragon leaves
- 1 tsp. minced fresh parsley leaves
- 1 tsp. minced fresh chives
Directions
- Step 1In a large stockpot over medium-high heat, melt butter. Add fennel, carrot, and parsnip and sauté until crisp-tender, about 5 minutes.
- Step 2Add vegetable broth, increase heat to high, and bring to a simmer. Add peas and cook until tender and bright green, about 2 minutes.
- Step 3Garnish soup with scallions, radishes, and herbs and serve.
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