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Creamy Spring Vegetable Soup

Updated: May 14, 2022


3 tablespoons butter

2 leeks, cut into thin half-moons

5 carrots, small dice

2 cloves garlic, minced

2 bunches Asparagus, cut into 1/2 inch coins

1/4 cup all-purpose flour

1 cup white wine, sauvignon blanc or pinot grigio

4 cups chicken OR vegstable stock

1 bag frozen peas or 2 cups fresh peas

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh tarragon, finely chopped

1 cup heavy cream

3 teaspoons lemon juice

few dashes tabasco or other hot sauce

1-1/2 teaspoons kosher salt, plus more to taste

freshly ground black pepper


Melt the butter in a large soup pot or dutch oven over medium heat. Add the leeks and season with 1/2 teaspoon of salt and 1/4 teaspoon fresh pepper, stir with a wooden spoon. Cook until softened, about 5 minutes. Add carrots, garlic, and asparagus and cook, stirring often, for about 5 minutes or until carrots and asparagus have softened. Add the flour and 1/2 teaspoon of salt, stir well and cook for 3 minutes, stirring often. Add the white wine and scrap off any bits stuck to the bottom of pot. Bring to a simmer and cook down until about 1-2 tablespoons or wine remain. Add the chicken stock or vegetable stock and bring to a simmer, stirring often. Add frozen or fresh peas and cook for 5 minutes. Add herbs and 1/2 teaspoon of salt. Allow to simmer for 5-10 minutes or until slightly thickened. Reduce the heat and add the heavy cream, stir to combine and bring back to a simmer. Stir in the lemon juice and a couple dashes of hot sauce. Season to taste with salt and pepper. Serve hot.

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