Photo by Tom McCorkle for The Washington Post
This soup is spring made slurp-able. Rich with early-harvest vegetables — leeks, peas, new potatoes, spinach and herbs — it is simply seasoned so their delicate flavors come through clearly. The leeks and potatoes are simmered until tender in chicken or vegetable broth, but the rest of the ingredients are added shortly before serving so they cook just long enough to yield to the warmth of the broth, but still remain fresh and bright green.
Total time: 20 mins
Storage Notes: Leftover soup can be refrigerated for up to 3 days. The spinach and herbs will lose their vibrant color, but the soup will still taste delicious.
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
In a soup pot over medium heat, heat the oil until shimmering. Add the leek and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Stir in the potatoes, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 8 minutes.
Stir in the peas and continue to simmer until they turn bright green and just tender, 2 to 5 minutes. Add the spinach and cook until just wilted but still bright green, 30 seconds. Stir in the herbs, then ladle into bowls and serve hot.
Makes 6 Servings (About 8 Cups)
Per Serving: 1 1/3 Cups
Per Serving: Calories 175; Total Fat 6g (Sat Fat 1g); Protein 9g; Carb 23g; Fiber 5g; Cholesterol 0mg; Sodium 189mg: Sugars 4g