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Spring Vegetable Soup

posted in: Gypsy's Recipes | 0

This is a delightful spring soup and would be perfect to serve at a garden tea.  The recipe is taken from our cookbook, “Tea at Gypsy’s”.

Assemble the following ingredients:

  • 4 cups chicken broth
  • 1 small leek, thinly sliced
  • 1/2 cup carrots, peeled and thinly sliced
  • 4 ounces spinach leaves
  • 3/4 cup frozen peas
  • 1/2 cup heavy whipping cream
  • 2 large egg yolks
  • 1/2 tsp. curry powder
  • 1/4 tsp. allspice
  • 1 tsp. salt
  • 1 tsp. pepper

In a large saucepan, bring chicken broth to boil.  Add leeks and carrots and reduce  to medium heat.  Cook for 7 to 8 minutes or until vegetables are tender.  Roll the spinach leaves together in a cigar shape and slice thinly. Add spinach and peas to broth.  Cook for 2 minutes and remove from heat.  In a small bowl, combine the remaining ingredients and stir mixture into soup.  Return to heat and cook gently over low heat.  DO NOT BOIL.  Serve hot.  This soup needs no garnish…its yellow broth and bright green and orange vegetables are pretty on their own!

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