Spring Vegetable Soup : Foodwise

Name: Spring Vegetable Soup : Foodwise
Ingredients: 2 pounds English peas, shelled (pods reserved); 2 cups sliced leeks, cut into half moons (mostly white into the light green; trimmings reserved); 4 pieces green garlic, clean and sliced thinly (trimmings reserved); 1 cup baby fennel, topped, trimmed, and sliced thinly (trimmings reserved); 2 cups Savoy cabbage, cut into rough 3-inch pieces (trimmings reserved); 4½ cup veggie or chicken stock; 2 tablespoons butter; 2 tablespoons olive oil; ½ cup white wine; ½ cup grated Parmesan or cheese of choice; Homemade croutons; Chopped herb of choice or arugula leaves (optional)

foodwise.org

This recipe uses the whole vegetable! Be sure to save the pea pods and trimmings from your vegetables to add more flavor to your stock. INGREDIENTS 2 pounds Eng

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Ingredients

2 pounds English peas, shelled (pods reserved)
2 cups sliced leeks, cut into half moons (mostly white into the light green; trimmings reserved)
4 pieces green garlic, clean and sliced thinly (trimmings reserved)
1 cup baby fennel, topped, trimmed, and sliced thinly (trimmings reserved)
2 cups Savoy cabbage, cut into rough 3-inch pieces (trimmings reserved)
4½ cup veggie or chicken stock
2 tablespoons butter
2 tablespoons olive oil
½ cup white wine
½ cup grated Parmesan or cheese of choice
Homemade croutons
Chopped herb of choice or arugula leaves (optional)