Spring Vegetable Soup with Charred Croutons

Name: Spring Vegetable Soup with Charred Croutons
Yield: Serves 4
Ingredients: 5 ounces rustic, sourdough bread, cut into 1½-inch pieces; 10 cups plus 8 cups, water, divided; 4 cups, ice; 1 tablespoon plus 1 teaspoon, kosher salt, divided; ¼ teaspoon, baking soda; 2 cups, fresh parsley leaves, roughly chopped; 1 , small leek, white and light green parts sliced into ⅛-inch-thick rounds and washed thoroughly; top sliced thin and washed thoroughly; 1 medium, fennel bulb, cored and cut into ¼-inch pieces; fronds chopped coarse; ¼ cup plus 3 tablespoons, extra-virgin olive oil, divided; 1½ teaspoons, pepper; 3 , garlic cloves, sliced thin; 2 , carrots, peeled and cut into ¼-inch-thick rounds; 4 cups, vegetable broth; 4 ounces thick, asparagus spears, trimmed and sliced into ⅛-inch-thick rounds; 4 ounces, snap peas, strings removed, cut into ½-inch pieces; 2 tablespoons, white wine vinegar

18 comments

Main Courses

Vegetables

Soups

SERVES4

Spring Vegetable Soup with Charred Croutons

WHY THIS RECIPE WORKS

by Sasha MarxThe arrival of spring means green vegetables are back. And that calls for a celebration or, at the very least, a very good soup. Pureed vegetable soups can be great, but we wanted a recipe that shows off both the bright flavors...

This is a members' feature.