Springtime Soup

As green as the first leaves of spring, this soup is a delightful way to welcome the new season.

2–3 tablespoons butter or oil
2 bunches scallions, chopped
2 young carrots, thinly sliced
2 cups fresh peas
A few stalks of asparagus, cut into 1/2” pieces
Handful of green celery leaves or lovage or spinach, chopped
6 cups stock or water

Heat the butter or oil in a large skillet, and sauté the scallions and carrots for a few minutes. Add the peas, asparagus and green leaves, and cook, stirring. Meanwhile, Heat the stock or water in a large kettle; when hot, add the vegetables and bring to a boil. Cover the kettle, and simmer the soup for 15 to 20 minutes.

Simple Food for the Good Life
Random Acts of Cooking and Pithy Quotations

by Helen Nearing