Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup asparagus, chopped
- 1 cup peas (fresh or frozen)
- 1 cup green beans, trimmed and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the asparagus, peas, and green beans to the pot and cook for another 3-5 minutes, until slightly tender-crisp.
- Step 3: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
- Step 4: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively, you can leave it chunky.
- Step 5: Return the soup to the pot (if blended) and stir in the heavy cream. Heat through gently, do not boil. Season with salt and pepper to taste.
- Step 6: Serve hot, garnished with grated Parmesan cheese (if using).
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly creamy reheating, gently warm the soup on the stovetop, stirring occasionally, to prevent scorching.
- This soup is delightful served with crusty bread for dipping, soaking up every last bit of delicious creaminess.
- To enhance the fresh spring flavors, add a squeeze of lemon juice just before serving for a vibrant touch of acidity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American