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

Main Courses
Vegetables
Soups
Easter

By Sasha Marx

Celebrate spring with a company-worthy vegetable soup.

SERVES 4

Spring Vegetable Soup with Charred Croutons

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