Spring Vegetable Soup with Garden Herbs

Ingredients

Equipment Needed

• •Large pot or Dutch oven (6-quart)
• •Medium saucepan for warming stock
• •Ladle
• •Sharp knife for vegetables

Instructions

1. 1

   Warm the stock

   Pour the stock into a large pot and set it over medium heat. If you have a Parmesan rind, drop it in now. It will melt slowly into the broth, adding a quiet depth that rounds out the vegetables. Bring the stock to a gentle simmer, not a boil. You want lazy bubbles, the kind that rise slowly from the bottom.

   Homemade stock matters here. The boxed kind will do in a pinch, but the soup will taste of the box. Take the time to make stock when you can, and freeze it for moments like this.
2. 2

   Soften the onions

   In a separate wide pot or Dutch oven, warm the olive oil over medium-low heat. Add the sliced spring onions or leek and a pinch of salt. Cook gently, stirring occasionally, until they turn translucent and soft, about five minutes. They should not brown. You want sweetness, not caramelization.

3. 3

   Add potatoes and stock

   Add the quartered potatoes to the softened onions and stir to coat them with the oil. Pour in the warm stock (fish out the Parmesan rind and add it here if you used one). Raise the heat slightly and bring to a simmer. Cook until the potatoes are nearly tender, about twelve minutes. Test with the tip of a knife. It should slide in with just a bit of resistance.

4. 4

   Add firmer vegetables

   Add the asparagus pieces and green beans. These take longer than the delicate things. Simmer for four minutes. The asparagus should brighten to vivid green but still have a bit of snap when you bite into a piece.

5. 5

   Add tender vegetables

   Add the peas and zucchini. These cook quickly. Two to three minutes is enough. The peas should be bright green and barely cooked through, still sweet and slightly firm. Taste one. If it tastes raw in the center, give it another minute. If it is soft and starchy, you have gone too far.

   The vegetables will continue cooking in the hot broth even after you turn off the heat. Pull them from the stove when they are just slightly underdone.
6. 6

   Wilt the greens

   Remove the pot from the heat. Add the tender greens and stir gently. The residual heat will wilt them in about thirty seconds. They should collapse and turn silky but keep their color. This is not the time for stirring vigorously. You want the vegetables to stay whole, not battered.

7. 7

   Season and taste

   Season with salt and pepper. Taste the broth. It should be light but full, with each vegetable's flavor distinct. If it tastes flat, it needs more salt. Add it gradually, tasting after each addition. The salt should lift the flavors, not announce itself.

8. 8

   Finish with herbs

   Scatter the parsley, chives, dill, and tarragon over the soup. Do not stir them in. Ladle the soup into warm bowls immediately, distributing vegetables and broth evenly. Drizzle each bowl with your best olive oil. Finish with a crack of black pepper. Serve at once.

   The herbs should be added only at serving. If they sit in hot broth, they lose their brightness and turn muddy. Pick them minutes before you need them if you can.

Chef Tips

• •Buy vegetables that were picked that morning whenever possible. Ask your farmer. The difference between asparagus cut yesterday and asparagus cut last week is the difference between a good soup and a forgettable one.
• •If you cannot find fresh peas in the pod, frozen peas from a good source are acceptable. They were frozen at peak ripeness and often taste better than fresh peas that traveled too far.
• •Save your Parmesan rinds in a bag in the freezer. They are too precious to throw away and perfect for soups like this.
• •The olive oil you drizzle at the end should be your finest. This is the moment it shines, when you can taste it directly without heat dulling its character.
• •This soup does not improve with sitting. Make it when you are ready to eat. Leftovers are pleasant enough, but the vegetables lose their aliveness overnight.

Advance Preparation

• •The stock can be made days or weeks ahead and frozen. Thaw it gently before using.
• •Vegetables can be washed, trimmed, and cut up to four hours ahead. Keep them covered and refrigerated. Shell peas at the last moment if possible.
• •Herbs should be picked and chopped no more than thirty minutes before serving to preserve their brightness.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)