Spring Vegetable Soup

By Margannl

Ingredients

• 2 tablespoons unsalted butter
• 6 scallions, white parts thinly sliced, green part reserved
• 4 cups chicken broth
• 1 pound small red potatoes, halved, quartered if large
• 1 pound asparagus, cut into 1/4-inch slices on a bias
• 1 bunch spinach, stems removed and torn
• 2 cups frozen peas
• Coarse salt and pepper
• 2 tablespoons fresh dill, chopped

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.