SPRING VEGETABLE SOUP

Broth:

• 2 medium onions, minced
• 1 medium carrot, peeled and minced
• 1 celery rib, minced
• 1 medium leek, washed well, white and light green parts only, minced
• 1 bulb fennel, minced
• 3 medium garlic cloves, unpeeled and uncrushed
• 1 teaspoon vegetable oil
• 1/2 teaspoon table salt
• 7 cups low-sodium chicken broth
• 2 black peppercorns, crushed
• 1 sprig fresh thyme
• 5 sprigs fresh parsley leaves

Soup:

• 12 ounces red potatoes (about 2 medium), scrubbed and cut into 3/4-inch dice
• 2 medium leeks, washed well, white and light green parts only, halved lengthwise, cut into 1-inch lengths
• 1/2 bunch medium asparagus (about 8 ounces), tough ends removed and cut on the bias into 1-inch lengths
• 3 ounces baby spinach (about 2 packed cups)
• 1 cup frozen peas
• 2 tablespoons minced fresh tarragon
• Table salt and ground black pepper

For the Broth: Combine the onions, carrot, celery, leek, fennel, garlic, oil and salt in a large Dutch oven. Cover and cook over low heat, stirring often, until the vegetables have softened, 8 to 10 minutes. Stir in the broth, peppercorns, thyme and parsley. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the broth is flavorful, about 15 minutes. Strain the broth through a fine-mesh strainer; discard the solids. (The broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months.)

For the Soup: Bring the broth to a simmer in a large saucepan over medium heat. Add the potatoes and leeks and simmer for about 5 minutes. Add the asparagus and cook until all the vegetables are just tender, about 5 minutes. Off the heat, stir in the spinach, peas, and tarragon, cover, and let sit until heated through, about 4 minutes. Season with salt and pepper to taste. Serve immediately.

Per 1 1/2-cup serving: Cal 120; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 22 g; Protein 6 g; Fiber 5 g; Sodium 930 mg

This recipe was featured as Cook's Illustrated's "The Best Light Recipe"