Contest #9: The Best Spring Veggie Soup March 26th, 2010 | 11 Comments
We asked. You answered.
We asked what recipe contest you would like to see next and you answered- fresh spring vegetable soup. We’re so excited because we love soup.
So without further ado send us your yummy -hot or cold- spring soup favorites.
We’ll publish your recipe and send you a copy of Bitches on a Budget.
Contest ends April 5th.
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on Friday, March 26th, 2010 at 3:35 pm.
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11 Responses to “Contest #9: The Best Spring Veggie Soup”
Creamy Spinach Soup with Mushrooms & Artichokes
Ingredients:
1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. minced onion
8 oz. package of fresh, sliced baby portabella mushrooms
1 package frozen artichoke hearts (thawed)
2 c. chicken stock (vegetarian stock can be substituted)
2 c. water
Salt & freshly ground black pepper
1 c. heavy cream
Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook with the onion. Add the mushrooms, spinach, artichokes, stock and water and cook until the veggies are tender, about 20-25 minutes.
Salt and pepper to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter. Serve immediately.
Hint: If you like your soup thicker, add small amounts of corn starch to create desired consistency.
Goes great with simple beer bread (recipe below):
Ingredients
2½ cups self-rising flour
½ cup flour
⅓ cup plus 2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon fleur de sel (sea salt) or garlic salt
12 ounces beer (a honey based beer tastes best – never use light beer)
3 tablespoons butter, melted
Directions
Lightly grease a 9″ x 5″ loaf pan or coat with buttery cooking spray.
In a medium bowl, mix the self-rising flour, white flour, brown sugar, baking powder, and salt together well.
Pour in the beer, and mix just until ingredients are moistened.
Pour batter into the prepared baking pan.
Drizzle melted butter over top of batter.
Bake at 375 degrees for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Allow bread to rest in pan for 10 minutes, then remove and let it cool on a wire rack, slice & enjoy.
1 lb fresh asparagus,reserve a few tips for garnishing and coarsely chop the rest
1 small to medium sweet onion,sliced thinly
2~3 green onions,coarsely chop just the green part
2 cloves garlic,crushed
2 cans Chicken broth
5~6 stems fresh thyme or use equivalent of dried thyme
1 bay leaf
2 Tblsp canola oil
1 Tblsp butter, unsalted
Sea salt and fresh ground pepper
1 cup whole milk or 1/2&1/2
White wine,2~3 tablespoons
Parmesan cheese,freshly grated
Blender
Combine canola oil & butter in saucepan and saute sliced onion over med~low heat until softened and lightly browned. Add chopped green onions and continue to saute until soft. Add crushed garlic and stir for approximately 30 seconds~garlic gets bitter if allowed to brown~
Stir in chopped asparagus until it is a beautiful bright green color. Season to taste with sea salt and fresh ground pepper. Pour chicken broth over to cover the asparagus,add thyme and bay leaf. Simmer until asparagus is tender. Add the milk or 1/2&1/2, reheat to simmering. Remove bay leaf,add 2~3 tablespoons white wine and remove from heat. Puree the mixture in divided portions and pour thru colander to remove stringy fibers. Serve warm in bowls with freshly grated Parmesan cheese and a few asparagus tips on top or can be served chilled with just the fresh asparagus as garnish.
1 quart vegetable broth
1-14 oz. pkg extra-firm tofu
1/4 C soy sauce
1 tsp. ginger (I only had powdered on hand, but fresh would be even better.)
1 medium-sized head of bok choy
2 medium carrots
2 small zucchini
8 oz. fresh mushrooms
1 small can watercress
Green onion for garnish
First, drain the water off the tofu, blot it to get rid of extra moisture, and cut it into long, thin pieces. Put it back in the container (or in a bowl) and pour the soy sauce over it. Let that sit and marinate while you do the rest of the prep work.
Next, give the bok choy a good rinse, cut off the bottom of the head, and give it a really rough chop, leaves and all. I did a rough chop on the mushrooms, too. This time around, I shredded the carrots and zucchini, but I think next time I’ll julienne them just so they don’t get so soft in the soup.
Dump everything into a large soup pot with about 2 tsp. of stir-fry oil and cook over high heat until the bok choy and mushrooms start to soften – about 5 minutes. Add the veggie stock, bring to a boil, then lower the heat and let everything simmer for about 10 minutes. Add in the tofu, soy sauce and all, and let simmer another 5-10 minutes.
Makes about 8 servings. (Photo can be found here.)
I box chicken stock
large onion
pound of hamburger
small can of diced tomatoes
spring veggies a variety of zucchini
cabbage
carrots
peas
corn
kidney beans
any veggie you like
pasta-any shape
homemade noodles are good too–mix egg and flour with a little water and roll out and cut into strips
put chicken stock in stock pot with onion, salt and pepper bring to a boil
add hamburger while breaking into small pieces
cook for about 15 minutes, add can of diced tomatoes
add the veggies that take longest to cook such as carrots and cabbage
once they begin to soften add zucchini and whatever veggies you like
I throw in a handful of pasta
once pasta is cooked add corn and peas
There are no exact measurements to the soup–its just by eye and taste–you may need to add a little more water as you go as well.
my favorite soup is potato, leek soup
u need 3 large leeks, clean them good, separate the “leaves” and chop into 1/2 inch chunks do not use the dark green parts, use whites and light green – cook them in 2 tablespoons of butter w/sea salt & pepper til tender – do not brown – they taste burnt then.
while leeks are cooking, peel and chop 3 large potatoes – russets are great! when leeks are done, combine potatoes, 2 cups water, 2 cups of veggie broth, cook for about 20 minutes or until your potatoes are tender, remove from heat and blend together with whatever you have to puree the mixture. i like chunks too, so i reserve some to add texture – i use my handheld kitchenaid blendy thing, then add 1/2 teaspoon each – parsley and thyme, salt & pepper to taste ENJOY!
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled, small dice
1/2 cup chopped broccoli
1/2 cup frozen corn
1/2 cup torn spinach
1/2 cup chopped fresh mushrooms (i use crimini’s)
1/2 cup chopped carrots
1/4 cup chopped cabbage (i use napa)
64 oz chicken broth
6 ounces pasta of your choice (egg noodles, or ramen)
1 cup cannellini beans, canned white beans
This is also good with escarole instead of spinach, and turkey meatballs with the noodles, or without. To spice it up add a few roasted poblano chili’s.
1. Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
2. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
2 chopped potatoe
1 bunch of leeks
carrots as many as I like
sliced thinly cabbage
sliced thing brussel spouts
corn cut off the cob
1 cut sliced thin apple (yes apple)
and enough water to cover all veggies
let simmer until almost done
then add two chopped tomatoes
sea sat aeee about what ever taste good to you
fresh ground black pepper
1 Tablesppon sugar
still keeping on simmer until all is done.
Put in a big bowl and serve with crunchie bread and ice tea
Bring along lots of laughter and great friends and family.
Great any time of year day or night
Then you can tell those who visit your home – “If you leave my table hungry it is your own fault because we have lots to share.”
1 small onion, chopped
4 bunches asparagus
¼ C flour
2 T butter
1 t White pepper
Salt
1/4 C Fat free sour cream
1 medium mixing bowl ½ full of water and ice cubes
52 oz can fat-free chicken bouillon
Preparations:
1) Wash asparagus. Cut off and discard the butts. Cut off tips and reserve them in a small bowl; instructions for their use to follow. Chop remaining asparagus into ½ inch pieces.
2) In a pan over medium heat melt butter and sauté onions; meanwhile put the bouillon into a large pot and bring it to a boil. Throw in asparagus tips and boil them for exactly three minutes then remove the tips and place them into the bowl of iced water to halt the cooking. Keep bouillon in pot on low heat.
3) By now the onions should be well sautéed, clear but not brown. Add the chopped asparagus and stir in. Add white pepper and cover pan. Cook for 10 minutes.
4) Remove lid from pan and add flour, mixing in well. Now pour the contents of the pan into the pot with the bouillon. Simmer for 20 minutes.
5) Using a potato masher or a food processor, blend asparagus in well. Using a strainer or a mesh sieve, pour soup through in order to eliminate the stringy part of the asparagus. (I hate this messy and labor-intensive part, but the creamy result is worth it!)
6) Swirl in a tablespoon of sour cream to each bowl.
I love making this in the spring. I have made this and my family loves it! I swiped this from a website some time ago, but its a family favorite!
This soup serves four.
Broccoli Cheese Soup
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.
Here is my tomato soup recipe! I don’t know if it’s spring soup or not, but here goes:
In a dutch oven, 2 handled large pot, sautee one onion in olive oil, add some chopped celery, some garlic (all to taste and size). Add 6 cups water, a couple vegetable bouillon cubes, dissolve. Add ground sage, 10 oz frozen, chopped spinach, cook till unfrozen. Add a couple servings of cooked bulgur wheat, a serving or two of almost cooked lentils. Add a can or two of tomatoes, diced, stewed, crushed, again to taste. Add several servings of UNcooked pasta (see note), and a package of frozen, Italian, flat green beans. A can of any choice beans is great, too!
Note: smallest shell pasta,farfalle, filled pasta, orzo do not work, unless you like it thicker! It will suck up all the juice. For more runny, soup like consistency try medium shell, ziti, whole wheat penne, etc.
Undercooked soup heats well in crockpot. It is a veggie soup that never comes out the same way twice, depending on what I have at home!
* 2 tablespoons vegetable oil
* 2 scallions, trimmed and sliced
* 2 cloves garlic, thinly sliced
* 2 small turnips, peeled and diced
* 2 new potatoes, scrubbed and diced
* 2 carrots, diced
* 1 spring fresh thyme or 1/2 teaspoon dried thyme
* 1/2 cup chopped fresh parsley
* 6 cups vegetable stock or chicken stock
* 1/2 pound asparagus, trimmed and cut into 1 inch pieces
* 1 cup peas, fresh or frozen
* 1 bunch (6 ounces) watercress, leaves only
* 2 tablespoons tarragon vinegar
* Salt and pepper
In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes. Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. purée half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.
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Creamy Spinach Soup with Mushrooms & Artichokes
Ingredients:
1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. minced onion
8 oz. package of fresh, sliced baby portabella mushrooms
1 package frozen artichoke hearts (thawed)
2 c. chicken stock (vegetarian stock can be substituted)
2 c. water
Salt & freshly ground black pepper
1 c. heavy cream
Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook with the onion. Add the mushrooms, spinach, artichokes, stock and water and cook until the veggies are tender, about 20-25 minutes.
Salt and pepper to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter. Serve immediately.
Hint: If you like your soup thicker, add small amounts of corn starch to create desired consistency.
Goes great with simple beer bread (recipe below):
Ingredients
2½ cups self-rising flour
½ cup flour
⅓ cup plus 2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon fleur de sel (sea salt) or garlic salt
12 ounces beer (a honey based beer tastes best – never use light beer)
3 tablespoons butter, melted
Directions
Lightly grease a 9″ x 5″ loaf pan or coat with buttery cooking spray.
In a medium bowl, mix the self-rising flour, white flour, brown sugar, baking powder, and salt together well.
Pour in the beer, and mix just until ingredients are moistened.
Pour batter into the prepared baking pan.
Drizzle melted butter over top of batter.
Bake at 375 degrees for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Allow bread to rest in pan for 10 minutes, then remove and let it cool on a wire rack, slice & enjoy.
Amazing Asparagus Soup
1 lb fresh asparagus,reserve a few tips for garnishing and coarsely chop the rest
1 small to medium sweet onion,sliced thinly
2~3 green onions,coarsely chop just the green part
2 cloves garlic,crushed
2 cans Chicken broth
5~6 stems fresh thyme or use equivalent of dried thyme
1 bay leaf
2 Tblsp canola oil
1 Tblsp butter, unsalted
Sea salt and fresh ground pepper
1 cup whole milk or 1/2&1/2
White wine,2~3 tablespoons
Parmesan cheese,freshly grated
Blender
Combine canola oil & butter in saucepan and saute sliced onion over med~low heat until softened and lightly browned. Add chopped green onions and continue to saute until soft. Add crushed garlic and stir for approximately 30 seconds~garlic gets bitter if allowed to brown~
Stir in chopped asparagus until it is a beautiful bright green color. Season to taste with sea salt and fresh ground pepper. Pour chicken broth over to cover the asparagus,add thyme and bay leaf. Simmer until asparagus is tender. Add the milk or 1/2&1/2, reheat to simmering. Remove bay leaf,add 2~3 tablespoons white wine and remove from heat. Puree the mixture in divided portions and pour thru colander to remove stringy fibers. Serve warm in bowls with freshly grated Parmesan cheese and a few asparagus tips on top or can be served chilled with just the fresh asparagus as garnish.
Asian Vegetable Soup
1 quart vegetable broth
1-14 oz. pkg extra-firm tofu
1/4 C soy sauce
1 tsp. ginger (I only had powdered on hand, but fresh would be even better.)
1 medium-sized head of bok choy
2 medium carrots
2 small zucchini
8 oz. fresh mushrooms
1 small can watercress
Green onion for garnish
First, drain the water off the tofu, blot it to get rid of extra moisture, and cut it into long, thin pieces. Put it back in the container (or in a bowl) and pour the soy sauce over it. Let that sit and marinate while you do the rest of the prep work.
Next, give the bok choy a good rinse, cut off the bottom of the head, and give it a really rough chop, leaves and all. I did a rough chop on the mushrooms, too. This time around, I shredded the carrots and zucchini, but I think next time I’ll julienne them just so they don’t get so soft in the soup.
Dump everything into a large soup pot with about 2 tsp. of stir-fry oil and cook over high heat until the bok choy and mushrooms start to soften – about 5 minutes. Add the veggie stock, bring to a boil, then lower the heat and let everything simmer for about 10 minutes. Add in the tofu, soy sauce and all, and let simmer another 5-10 minutes.
Makes about 8 servings. (Photo can be found here.)
I box chicken stock
large onion
pound of hamburger
small can of diced tomatoes
spring veggies a variety of zucchini
cabbage
carrots
peas
corn
kidney beans
any veggie you like
pasta-any shape
homemade noodles are good too–mix egg and flour with a little water and roll out and cut into strips
put chicken stock in stock pot with onion, salt and pepper bring to a boil
add hamburger while breaking into small pieces
cook for about 15 minutes, add can of diced tomatoes
add the veggies that take longest to cook such as carrots and cabbage
once they begin to soften add zucchini and whatever veggies you like
I throw in a handful of pasta
once pasta is cooked add corn and peas
There are no exact measurements to the soup–its just by eye and taste–you may need to add a little more water as you go as well.
my favorite soup is potato, leek soup
u need 3 large leeks, clean them good, separate the “leaves” and chop into 1/2 inch chunks do not use the dark green parts, use whites and light green – cook them in 2 tablespoons of butter w/sea salt & pepper til tender – do not brown – they taste burnt then.
while leeks are cooking, peel and chop 3 large potatoes – russets are great! when leeks are done, combine potatoes, 2 cups water, 2 cups of veggie broth, cook for about 20 minutes or until your potatoes are tender, remove from heat and blend together with whatever you have to puree the mixture. i like chunks too, so i reserve some to add texture – i use my handheld kitchenaid blendy thing, then add 1/2 teaspoon each – parsley and thyme, salt & pepper to taste ENJOY!
Spring Veg Soup
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled, small dice
1/2 cup chopped broccoli
1/2 cup frozen corn
1/2 cup torn spinach
1/2 cup chopped fresh mushrooms (i use crimini’s)
1/2 cup chopped carrots
1/4 cup chopped cabbage (i use napa)
64 oz chicken broth
6 ounces pasta of your choice (egg noodles, or ramen)
1 cup cannellini beans, canned white beans
This is also good with escarole instead of spinach, and turkey meatballs with the noodles, or without. To spice it up add a few roasted poblano chili’s.
1. Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
2. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Hawk’s veggie yummy soul revival soup
Saute one onion and four cloves of chopped garlic
Once they begin to become soft then I add
2 chopped potatoe
1 bunch of leeks
carrots as many as I like
sliced thinly cabbage
sliced thing brussel spouts
corn cut off the cob
1 cut sliced thin apple (yes apple)
and enough water to cover all veggies
let simmer until almost done
then add two chopped tomatoes
sea sat aeee about what ever taste good to you
fresh ground black pepper
1 Tablesppon sugar
still keeping on simmer until all is done.
Put in a big bowl and serve with crunchie bread and ice tea
Bring along lots of laughter and great friends and family.
Great any time of year day or night
Then you can tell those who visit your home – “If you leave my table hungry it is your own fault because we have lots to share.”
Marcy’s Skinny Asparagus Soup
Ingredients:
1 small onion, chopped
4 bunches asparagus
¼ C flour
2 T butter
1 t White pepper
Salt
1/4 C Fat free sour cream
1 medium mixing bowl ½ full of water and ice cubes
52 oz can fat-free chicken bouillon
Preparations:
1) Wash asparagus. Cut off and discard the butts. Cut off tips and reserve them in a small bowl; instructions for their use to follow. Chop remaining asparagus into ½ inch pieces.
2) In a pan over medium heat melt butter and sauté onions; meanwhile put the bouillon into a large pot and bring it to a boil. Throw in asparagus tips and boil them for exactly three minutes then remove the tips and place them into the bowl of iced water to halt the cooking. Keep bouillon in pot on low heat.
3) By now the onions should be well sautéed, clear but not brown. Add the chopped asparagus and stir in. Add white pepper and cover pan. Cook for 10 minutes.
4) Remove lid from pan and add flour, mixing in well. Now pour the contents of the pan into the pot with the bouillon. Simmer for 20 minutes.
5) Using a potato masher or a food processor, blend asparagus in well. Using a strainer or a mesh sieve, pour soup through in order to eliminate the stringy part of the asparagus. (I hate this messy and labor-intensive part, but the creamy result is worth it!)
6) Swirl in a tablespoon of sour cream to each bowl.
7) Garnish each bowl with the asparagus tips.
Serves about 4
I love making this in the spring. I have made this and my family loves it! I swiped this from a website some time ago, but its a family favorite!
This soup serves four.
Broccoli Cheese Soup
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.
This is from Rose:
Here is my tomato soup recipe! I don’t know if it’s spring soup or not, but here goes:
In a dutch oven, 2 handled large pot, sautee one onion in olive oil, add some chopped celery, some garlic (all to taste and size). Add 6 cups water, a couple vegetable bouillon cubes, dissolve. Add ground sage, 10 oz frozen, chopped spinach, cook till unfrozen. Add a couple servings of cooked bulgur wheat, a serving or two of almost cooked lentils. Add a can or two of tomatoes, diced, stewed, crushed, again to taste. Add several servings of UNcooked pasta (see note), and a package of frozen, Italian, flat green beans. A can of any choice beans is great, too!
Note: smallest shell pasta,farfalle, filled pasta, orzo do not work, unless you like it thicker! It will suck up all the juice. For more runny, soup like consistency try medium shell, ziti, whole wheat penne, etc.
Undercooked soup heats well in crockpot. It is a veggie soup that never comes out the same way twice, depending on what I have at home!
Enjoy!e is my tomato soup recipe!
Vermont spring soup.
Ingredients
* 2 tablespoons vegetable oil
* 2 scallions, trimmed and sliced
* 2 cloves garlic, thinly sliced
* 2 small turnips, peeled and diced
* 2 new potatoes, scrubbed and diced
* 2 carrots, diced
* 1 spring fresh thyme or 1/2 teaspoon dried thyme
* 1/2 cup chopped fresh parsley
* 6 cups vegetable stock or chicken stock
* 1/2 pound asparagus, trimmed and cut into 1 inch pieces
* 1 cup peas, fresh or frozen
* 1 bunch (6 ounces) watercress, leaves only
* 2 tablespoons tarragon vinegar
* Salt and pepper
In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes. Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. purée half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.