The Recipes

Spring Vegetable Soup with Tarragon

Oh, I just love the return of spring and summer!  While I love the long-cooking braises and root vegetables of winter, there is something about the glorious return of the vibrant colors of the produce of warmer months.  With this soup, I wanted to keep it very clean and simple to highlight all of the yummy green veggies.

Spring Vegetable Soup with Tarragon


- 1/2 leek, white and green parts cut into half-moons and thoroughly rinsed
- 1/4 c. fresh peas
- 1/4 c. diced zucchini and chopped asparagus
- 1 garlic clove, minced
- pinch of crushed red pepper
- 1 1/2 c. vegetable stock
- salt
- pepper
- olive oil
- small handful of fresh herbs, chopped for garnish
- 1/2 lemon, zested

Heat 1 T. of olive oil in a large pot.  Add the leek, season with salt, and let it soften for 2-3 minutes.  Add the garlic and red pepper and stir for another minute.  Add in the peas, zucchini and asparagus.  Season with salt and pepper, stir, and add in the stock.  Let the soup simmer for 10-15 minutes.

Ladle the soup into a bowl and finish with the fresh herbs and lemon zest.