Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups); 12 ounces waxy potatoes, such as new potatoes or creamers, peeled or unpeeled, and diced into 1/2-inch pieces; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 6 cups low-sodium chicken or vegetable broth; 2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost); 2 cups packed fresh baby spinach leaves; 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons coarsely chopped fresh dill

www.elliekrieger.com

In this spring vegetable soup, early-harvest vegetables, like leeks and peas are seasoned so their delicate flavors come through.

View full recipe on www.elliekrieger.com

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Ingredients

2 tablespoons olive oil
1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups)
12 ounces waxy potatoes, such as new potatoes or creamers, peeled or unpeeled, and diced into 1/2-inch pieces
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost)
2 cups packed fresh baby spinach leaves
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh dill