Things You'll Need:
- Olive oil
- Fresh vegetables
- Seasonings
- Water
- Large stockpot
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Step 1
Prepare a vegetable broth for the base of your spring soup by filling a stockpot 1/3 full with fresh stalks of celery, carrots or onions. Add water to the halfway point and bring the mixture to a full boil. Lower the heat, cover the pot with a tight-fitting lid and allow the liquid to simmer for two hours.
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Step 2
Drain the liquid into your soup pot, straining it through a sieve. At this point, you can refrigerate the broth in an airtight container for up to 3 days, separate the broth into freezer containers and freeze up to one month or begin your soup.
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Step 3
Dice fresh feature vegetables for your spring soup. Three main soup preparation methods ensure you will always have an exciting new bowl of steaming soup. You can chooser from pureed soups, clear soups or chowder varieties, all from the same vegetables.
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Step 4
Sauté fresh chopped onions in a little olive oil in the bottom of your pot, stirring constantly until the onions are translucent. Add your choice of fresh diced vegetables and pour in your homemade broth using just enough to cover the vegetables. Bring to a boil and simmer until vegetables are crisp-tender. Season and serve with a green salad and rustic bread.
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Step 5
Create chowder from the above soup by removing half of the cooked vegetables and all of the liquid and pureeing it in a blender until smooth. Return the puree to the pot and bring the liquid to a boil. For a delicious spring lunch, serve with croutons and cucumber sandwiches.
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Step 6
Turn your soup into a luscious creamy puree by blending the entire amount until velvety smooth in the blender. Ladle into large bowls and top with a dollop of sour cream or salsa for a delicious first course.
