Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown them; you want them tender and sweet.1 tablespoon olive oil, 1 large leek, white and light green parts only, thoroughly washed and thinly sliced
- Stir in the minced garlic and cook for another minute until fragrant. Add the chopped asparagus and peas (fresh or frozen) to the pot. Stir everything together to coat the vegetables with the leek and garlic mixture.2 cloves garlic, minced, 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces, 1 pound fresh peas (shelled, or use frozen peas)
- Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the asparagus and peas are tender and bright green.4 cups low-sodium vegetable broth or chicken broth
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the puréed soup to the pot.
- Stir in the milk, chopped mint leaves, and chopped parsley. Heat the soup gently over low heat until warmed through. Do not allow it to boil after adding the milk, as this can cause it to curdle.1 cup milk (dairy or non-dairy, such as almond or oat milk), 1/4 cup fresh mint leaves, roughly chopped, 1/4 cup fresh parsley, roughly chopped
- Season the French Spring Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. Garnish with a swirl of heavy cream or crème fraîche, extra mint or parsley leaves, and reserved pea tips or croutons, if desired.Salt, to taste, Freshly ground black pepper, to taste, a swirl of heavy cream or crème fraîche, croutons, extra pea tips, 1/4 cup fresh mint leaves, roughly chopped, 1/4 cup fresh parsley, roughly chopped
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.
