Best 20 Spring Soup Recipes

SPRING PEA SOUP WITH ASPARAGUS AND POTATOES

Steps:

• Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
• Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

FAVA BEAN AND SPRING VEGETABLE SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

SPRING VEGETABLE SOUP

Steps:

• 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.
• Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP

Steps:

• In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
• Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

FRENCH SPRING SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
• Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
• Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

SPRING PEA SOUP

Steps:

• In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.

SPRING PEA SOUP

Steps:

• In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
• Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.

SPRING VEGETABLE SOUP

Steps:

• Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
• Stir in stock; simmer, uncovered, 15 minutes.
• Add pasta; simmer, uncovered until just tender. Stir in parsley.

SPRING RAVIOLI SOUP

Steps:

• For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
• Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
• Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
• Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
• For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
• Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
• Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.

SPRING PEA SOUP WITH MINT

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
• Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
• starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
• Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
• Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
• Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

SPRING ARBORIO RICE AND CHICKEN SOUP

Steps:

• Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
• Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
• Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.

SPRING VEGETABLE-FARRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
• Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
• Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.

SPRING CHICKEN SOUP WITH MATZO BALLS

Steps:

• Cook broth:
• Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
• Add all remaining broth ingredients to pot and bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
• Make matzo balls:
• Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
• Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
• Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
• Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
• Finish soup:
• Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
• Remove carrots from broth and once cool, cut into 1/2-inch pieces.
• Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
• With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
• Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
• Stir carrots and chicken into hot soup to warm through before serving.
• Garnish with dill sprigs.

SPRING ONION SOUP WITH GARLIC CROUTONS

Steps:

• Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
• Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

SOUTH UNION SPRING GARLIC AND POTATO SOUP

Steps:

• Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.
• Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

SPRING ONION SOUP WITH GARLIC CROUTONS

Steps:

• Make the garlic croutons:
• Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
• Make the soup:
• In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
• Serve the soup topped with the croutons.

ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA

Steps:

• Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
• Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
• Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
• Ladle soup into bowls. Sprinkle with gremolata and serve.

SPRING CHICKEN & BARLEY SOUP

Steps:

• Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
• Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
• Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
• Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
• Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
• When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
• Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
• Gather basil and orange zest and finely chop together.
• Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

SPRING SOUP

Steps:

• 1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
• 2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.