Ingredients
2tbspolive oil
2large shallots,(or 1 onion), finely diced
¾cupdry white wine
5clovesgarlic,minced
⅛tspCayenne pepper
1½cupscarrots,diced
1½cupspotato,diced, Yukon gold, red, Russett, etc.
1cupcelery
4cupschicken or vegetable broth,diced
12sprigsItalian parsley
8sprigsfresh thyme,or 2 tsp dried thyme
2bay leaves
1cupsnow peas,stems trimmed and cut into ⅛″-wide slices
½lbasparagus,(half a bunch), ends trimmed and cut into 1″ pieces
3cupsspinach leaves,lightly packed
fresh tarragon,minced
parmesan cheese
a slice of Italian bread,or fresh-baked croutons
Preparation
Heat oil in saucepan over medium-high heat.
Add shallots, and sauté for 2 minutes, or until shallots begin to soften.
Add wine, garlic and cayenne. Simmer for 4 minutes.
Add carrots, potato and celery, and sauté for 1 minute.
Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup.
Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more.
Remove herb bundle, and discard. Season with salt and pepper.
Ladle soup into bowls, add garnish if desired, and serve.
