in Soup Recipes

Quick, light spring soup

updated

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Ingredients for 2 servings:

  • 550 ml vegetable stock
  • 40 g carrot(s)
  • 60 g peas, frozen
  • 40 g vermicelli
  • some wild garlic or cress
  • salt and pepper

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 16 minutes

simple and delicious

Clean the carrots and cut into fine, short strips. Rinse the wild garlic, pat dry, and cut crosswise into short, narrow strips. Bring the broth and carrot strips to a boil in a saucepan, add the peas, and simmer for 3-5 minutes. Add the pasta, cook for another 3 minutes, and then season gently with salt and pepper. After portioning, arrange a few strips of wild garlic on top. Fresh cress also works instead of wild garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Quick, light spring soup