Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 2 , medium onions, minced; 1 , medium carrot, peeled and minced; 1 , celery rib, minced; 1 , medium leek, washed well, white and light green parts only, minced; 1 bulb, fennel, minced; 3 , medium garlic cloves, unpeeled and uncrushed; 1 teaspoon, vegetable oil; 1/2 teaspoon, table salt; 7 cups, low-sodium chicken broth; 2 , black peppercorns, crushed; 1 , sprig fresh thyme; 5 sprigs, fresh parsley leaves; 12 ounces, red potatoes (about 2 medium), scrubbed and cut into 3/4-inch dice; 2 , medium leeks, washed well, white and light green parts only, halved lengthwise, cut into 1-inch lengths; 1/2 bunch, medium asparagus (about 8 ounces), tough ends removed and cut on the bias into 1-inch lengths; 3 ounces, baby spinach (about 2 packed cups); 1 cup, frozen peas; 2 tablespoons, minced fresh tarragon

Main Courses
Vegetables
Soups

Could we produce a light and fresh soup that was still substantial enough to serve as supper with a crusty roll or a slice of whole-grain bread?

SERVES 6

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