Name: Four-Vegetable Soup
Total time: 1 h
Yield: Serves 6 (Makes about 2 quarts)
Ingredients: 1 medium carrot, minced (about 1/3 cup); 1 rib celery, minced (about 1/4 cup); 2 medium onions, minced (about 1 1/2 cups); 1 large shallot, minced (about 2 1/2 tablespoons); 1 medium leek, white and light green parts only, minced (about 1 cup); 3 cloves garlic, unpeeled and crushed; Vegetable cooking spray; 7 cups low-sodium chicken broth (four 14 1/2-ounce cans); 1/4 teaspoon whole black peppercorns, crushed; 1 bay leaf; 1 sprig fresh thyme; 5 parsley stems; 2 medium leeks, white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained thoroughly; 6 small red potatoes, unpeeled and cut into 3/4-inch chucks (about 1 1/2 cups, or 9 ounces); 1 cup frozen peas (about 5 ounces); 2 cups packed baby spinach (about 3 ounces); 2 tablespoons chopped fresh parsley leaves; 1 tablespoon chopped fresh tarragon leaves

Four-Vegetable Soup

Published on October 5, 2011

Time

1 hour

Yield

Serves 6 (Makes about 2 quarts)

Ingredients

Broth

1 medium carrot, minced (about ⅓ cup)1 rib celery, minced (about ¼ cup)2 medium onions, minced (about 1 ½ cups)1 large shallot, minced (about 2 ½ tablespoons)1 medium leek, white and light green parts only, minced (about 1 cup)3 cloves garlic, unpeeled and crushedVegetable cooking spray7 cups low-sodium chicken broth (four 14 ½-ounce cans)¼ teaspoon whole black peppercorns, crushed1 bay leaf1 sprig fresh thyme5 parsley stems

Soup

2 medium leeks, white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained thoroughly6 small red potatoes, unpeeled and cut into ¾-inch chucks (about 1 ½ cups, or 9 ounces)1 cup frozen peas (about 5 ounces)2 cups packed baby spinach (about 3 ounces)2 tablespoons chopped fresh parsley leaves1 tablespoon chopped fresh tarragon leaves

Before You Begin

This soup uses canned chicken broth as its base, but the broth is first doctored with vegetables and herbs to brighten and improve its flavor. For a vegetarian version, use vegetable broth.

Instructions

For the Broth: Combine carrot, celery, onions, shallot, leek, and garlic in large heavy-bottomed stockpot or Dutch oven; spray vegetables lightly with cooking spray and toss to coat. Cover and cook vegetables over medium heat, stirring frequently, until slightly softened and translucent, about 6 minutes. Add broth, peppercorns, bay leaf, thyme sprig, and parsley stems; increase heat to medium-high and bring to simmer. Simmer until broth is flavorful, about 20 minutes. Strain broth through fine-mesh sieve; discard solids in sieve. (Broth can be cooled to room temperature, covered, and refrigerated up to 3 days.)

For the Soup: Bring broth to simmer in large saucepan over medium heat; add leeks and potatoes, and simmer until potatoes are tender, about 9 minutes. Stir in peas, spinach, parsley, and tarragon; season to taste with salt and pepper and serve immediately.