Potage – Cream of Spring Vegetable Soup

This is a beautiful soup, simple and a sneaky way to get almost anyone to eat their vegetables – and eat them, they will, and they’ll darned well like them – prepared like this! 🙂 The subtle flavoring lends a gorgeous background note without overwhelming the delicate vegetables. It’s just enough to make you want to taste again and again while wondering “Just what is in this?”

Potage - Cream of Spring Vegetable Soup
Potage – Cream of Spring Vegetable Soup

Although you’d never guess from the fresh taste, this soup is made from a standard freezer standbys, frozen peas and spinach supplemented with a few herbs, spices and a little sherry.

The cream (or half and half, if preferred) are items I don’t always have on hand, but feel free to improvise with a little yogurt, creme fraiche, or sour cream, perhaps thinned with a bit of milk to a cream like consistency. The flavor will be slightly altered but just as delicious.

Potage - Cream of Spring Vegetable Soup
Potage – Cream of Spring Vegetable Soup

Serve this soup as a first course, if you’d like, and if you want to go “fancy” it could be worked through a food mill. I never do, though. I just blend it, very well. Do a good job on the blending if you wish to smile during dinner! Little bits of spinach can cling where they don’t belong.

I usually serve this as a quick lunch with a few home-made croutons to bulk it up or as a casual light dinner, maybe with a grilled sandwich. In spite of the half & half or cream, a serving is pretty low-calorie. There’s nothing wrong with sipping it from a mug on a cold, damp Spring day, curled up in your favorite chair with your favorite book – or your favorite blog! Perhaps mine? 🙂

Potage - Cream of Spring Vegetable Soup
Potage – Cream of Spring Vegetable Soup

Cream of Spring Vegetabe Potage

  • Servings: 4
  • Time: 30 min
  • Difficulty: easy
  • Print

  • 1 small onion, roughly chopped
  • 1 package frozen peas (9 ounces, about 2 1/2 cups)
  • 1 package frozen spinach (9 ounces)
  • 1/4 teaspoon dried tarragon
  • four to four 1/2 cups water (may use a broth, instead)
  • 2 tablespoons dry sherry
  • 1 cup cream (may use half & half)
  • 1/4 teaspoon curry powder
  • salt to taste
  • garnish if desired, a little cream, a dab of yogurt, sour cream or creme fraiche, a few croutons or a sprinkle of parsley.

In a large saucepan, add onion, peas, spinach (no need to drain liquid) and tarragon. Cover with water or broth, if preferred. (You may wish to start with 4 cups and add the remainder, if needed, during blending.) Bring to a simmer and simmer about 20 minutes until vegetables are tender.

Blend well until smooth. Wipe pan clean and return mixture to pan. Heat through, add Sherry, cream (or half and half) and curry powder. Warm and turn off before the mixture comes to a boil. Taste and add salt if desired.

Serve with desired garnish of your choice; may be served warm or cold.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutrition:

Made with half & half: Calories 217; Total Fat 8 g 12 %; Saturated Fat 5 g 23 %; Monounsaturated Fat 2 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 22 mg 7 %; Sodium 87 mg 4 %; Potassium 672 mg 19 %; Total Carbohydrate 25 g 8 %; Dietary Fiber 8 g 33 %; Sugars 8 g; Protein 10 g 21 %; Vitamin A 187 %; Vitamin C 57 %; Calcium 22 %; Iron 18 %

26 thoughts on “Potage – Cream of Spring Vegetable Soup”

    1. Thanks Julie! and congrats on your FF post. 🙂 I’m a soup fan, for sure, and I’m like you – year round, it doesn’t matter. The creamy texture is just beautiful in this one! Much healthier than I ever suspected, too, in spite of the cream.

  1. Have you ever used an immersion blender. Best gift I ever won at a golf outing. Seriously I won mine at a golf outing. Love it for soups an sauces. Love the recipe. I wonder how it would taste as a cold soup?Sent you an email the other day btw! :)))))

    1. I should pick up golf again, then! haha! I had one as a wedding gift in 1991 but it sucked! I imagine they’ve come a long way since then. Sorry, I get busy and forget to check my FH email…

      It is fantastic warm or cold!

    1. Thanks much – I wasn’t sure about the pics after they were up…it is a rather institutional type of green color! It reminds me of the tiles in the old hospital in the town I grew up in.

      1. This is the type of soup I really enjoy, so the color looks wonderful to me, and I can go to the next step and imagine how it might taste 🙂

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