Amount Per 1 1/2-cup serving:
Total fat 11g
Vegetarian Times Issue:
The secret to success when making this light soup is to be sure all the vegetables are diced to the same size so they cook evenly. Feel free to substitute or add other fresh veggies, such as zucchini, celery, and corn.
3 Tbs. olive oil, plus more for drizzling
2 large shallots, finely diced
3/4 cup dry white wine
3 large cloves garlic, minced (1 Tbs.)
1/8 tsp. cayenne pepper
3 medium carrots, peeled and cut into 1/4-inch dice (1 1/3 cups)
1 large Yukon gold potato, peeled and cut into 1/4-inch dice (1 1/3 cups)
2 medium young turnips, peeled and cut into 1/4-inch dice (1 1/3 cups)
4 cups low-sodium vegetable broth
12 Italian parsley sprigs
8 fresh thyme sprigs
2 bay leaves
10 oz. fresh or frozen shelled peas (2 cups)
4 oz. snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)
3 cups lightly packed spinach leaves (2 oz.)
2 Tbs. minced fresh tarragon, for garnish
1. Heat oil in saucepan over medium-high heat. Add shallots, and sauté
2 minutes, or until shallots begin to soften. Add wine, garlic, and cayenne. Simmer 4 minutes.
2. Add carrots, potato, and turnips, and sauté 1 minute. Add broth and 5 cups water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
3. Stir in peas, snow peas, and spinach. Cover, and simmer 5 minutes more. Remove herb bundle, and discard. Season with salt and pepper, if desired. Ladle soup into bowls, sprinkle with tarragon, drizzle with olive oil, and serve.