Cream of Spring Vegetable Soup is a beautiful soup, despite being green! It’s also a simple and sneaky way to get almost anyone to eat their vegetables. Eat them, they will, and they’ll darned well like them – prepared like this! 
Cream of Spring Vegetable Soup
The subtle flavoring in the recipe gives 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?”
About Cream of Spring Vegetable Soup:
Although you’d never guess from the fresh taste, this soup is made from standard freezer standbys, frozen peas, and spinach, supplemented with a few herbs, spices, a bit of cream, and a wee drop o’ Sherry.
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 homemade croutons to bulk it up or as a casual light dinner, maybe with a grilled sandwich. 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! Maybe mine?
Making Cream of Spring Vegetable Soup:
This soup is so easy to make, the only extra hints I can give are to make sure to blend well. If the soup is for some reason grainy and rough, it can be run through a strainer or food mill.
How thick the soup is depends on how much moisture is in the veggies, how much broth or stock is used, and whether you use heavy cream, whipping cream or half and half to finish.
It’s a safe bet to short the stock (use the lesser amount) until it gets in the bender, then add more if you need to, to keep things moving.
Cream of Spring Vegetable Soup
Options for Cream of Spring Vegetable Soup:
This soup is fabulous as is, but for a change-up, try different vegetables on their own or combinations of vegetables. Asparagus makes a beautiful Spring soup. I love tarragon in soups made with green veggies. It’s just a great combination of flavors. Thyme will work, too.
When using fall veggies, like butternut squash or a combo of squash and root vegetables, thyme really is my herb of choice. With the stronger-tasting fall veggies, a little garlic goes well, too.
Storing and Reheating:
Store Cream of Spring Vegetable Soup in the fridge, and cover it after it has cooled. It will keep well for the standard three to five days. Do not freeze; items containing cream do not thaw with any success.
Reheat gently on the stovetop for a larger quantity or in the microwave for a bowl. Use low heat and stir often no matter which way you reheat..
Saving Money:
- Frozen Vegetables are on sale often, and some of the best sales are in the early fall when the warehouses are packed. A few good values are peas, limas, baby onions & spinach – all vegetables that stand up well to freezing and are tedious to prepare fresh. You should never have to pay full price for frozen veggies.
- Any cream, whipping, heavy, and even half and half keep very well because of its high fat content. Watch for sales around almost any holiday. When shopping for these items, check pricing at a variety of stores, Aldi, Buyer’s Clubs, and Grocery, and know where the best pricing is. It can vary wildly!
- Sherry keeps for a long time, a year or two, maybe longer. For recipes like this, buy an inexpensive one. If you buy alcohol on the reg, sign up for emails and sales alerts.
I hope you all enjoy this simple soup. It’s delish as is but this recipe can easily be changed up with different vegetables. Take care all,
Mollie
Cream of Spring Vegetable Soup
Cream of Spring Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
- 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 or broth of choice (vegetable or chicken is best)
- 2 tablespoons dry sherry
- 1 cup cream (may use half & half)
- 1/4 teaspoon curry powder
- salt to taste
- garnish: Choose from cream, yogurt, sour cream, or creme fraiche, a few croutons, or a sprinkle of parsley
Instructions
In a large saucepan, add onion, peas, spinach (no need to drain liquid), and tarragon. Cover with water or broth; start with 4 cups and add the remainder if needed during blending. Bring to a simmer and simmer for 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 remove from heat before the mixture comes to a boil. Taste and add salt if desired.
Serve with garnish of your choice; the soup may be served warm or cold.
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 %
Keywords: Alcohol, Appetizer, Bargain Meal of the Week, Cream, Easy Recipe, Frugal Hausfrau, Peas, sherry, Soup, Spinach, Wine
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