Description
A comforting bowl of soup filled with vibrant spring vegetables, enriched with heavy cream for a luxurious texture.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup spring peas
- 1 cup asparagus, chopped
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (like parsley and thyme) for garnish
Instructions
- Sauté Onions and Garlic: In a large pot, drizzle some olive oil and sauté the chopped onions and minced garlic over medium heat until translucent and fragrant, about 3-5 minutes.
- Add Carrots, Potatoes, and Asparagus: Sprinkle in the diced carrots, potatoes, and chopped asparagus. Stir and cook for about 5 minutes.
- Pour in Vegetable Broth: Add the vegetable broth and increase the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer until all the vegetables are tender, about 10-15 minutes.
- Stir in Spring Peas and Cream: Toss in the spring peas and pour in the heavy cream. Cook for an additional 5 minutes.
- Season: Taste and season with salt and pepper to enhance the flavors.
- Blend to Desired Consistency: Use an immersion blender if you prefer a smoother texture, or stir gently to keep some texture.
- Serve Hot: Ladle the soup into bowls and garnish with fresh herbs.
Notes
Store leftovers in an airtight container for up to three days. Can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: spring soup, creamy soup, vegetable soup