Four-Vegetable Soup
By America's Test KitchenPublished 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 spray 7 cups low-sodium chicken broth (four 14 ½-ounce cans)¼ teaspoon whole black peppercorns, crushed1 bay leaf 1 sprig fresh thyme 5 parsley stemsSoup
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 leaves 1 tablespoon chopped fresh tarragon leavesBefore 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.
Time
1 hourYield
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 crushed
Vegetable cooking spray
7 cups low-sodium chicken broth (four 14 ½-ounce cans)
¼ teaspoon whole black peppercorns, crushed
1 bay leaf
1 sprig fresh thyme
5 parsley stems
Soup
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 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 leaves
1 tablespoon chopped fresh tarragon leaves
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 crushed
Vegetable cooking spray
7 cups low-sodium chicken broth (four 14 ½-ounce cans)
¼ teaspoon whole black peppercorns, crushed
1 bay leaf
1 sprig fresh thyme
5 parsley stems
Soup
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 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 leaves
1 tablespoon chopped fresh tarragon leaves
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 crushed
Vegetable cooking spray
7 cups low-sodium chicken broth (four 14 ½-ounce cans)
¼ teaspoon whole black peppercorns, crushed
1 bay leaf
1 sprig fresh thyme
5 parsley stems
Soup
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 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 leaves
1 tablespoon chopped fresh tarragon leaves
Why This Recipe Works
For a vegetable soup recipe that would celebrate spring’s offerings and be light and fresh but substantial enough to serve for supper on a chilly night, we doctored canned chicken broth with sautéed hand-diced vegetables. Then we added leeks, green peas, baby spinach, and small red potatoes to the broth, and finished our spring vegetable soup recipe with fresh parsley and tarragon.
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.
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