Cookwith

Name: Alice Waters-Inspired Spring Vegetable Soup
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium leeks (white and light green parts), sliced and rinsed; 2 cloves garlic, finely chopped; 2 medium carrots, diced; 2 medium Yukon Gold potatoes, diced; 1 small bunch rainbow chard, stems chopped, leaves torn; 1 cup shelled fresh English peas (or snap peas, sliced); 4 cups vegetable stock (preferably homemade or high quality); 1 bay leaf; 1 sprig fresh thyme; Salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh parsley; 1 tbsp fresh lemon juice; Shaved Parmesan or Pecorino (optional, for garnish); Crusty local sourdough, for serving

Alice Waters-Inspired Spring Vegetable Soup

TenderPotato9197

Inspired by Alice Waters’ reverence for the seasons and local bounty, this spring vegetable soup is a celebration of the farmers’ market in a bowl. Each ingredient is chosen at its peak—leeks, chard, peas, and carrots—layered gently to preserve their delicate flavors and vibrant colors. A touch of lemon brightens the broth, while a finish of fresh herbs and a drizzle of good olive oil make it unmistakably Californian. Served with rustic sourdough, this soup is both comforting and elegant, embodying Alice Waters’ philosophy of letting the ingredients shine.

Ingredients

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and leeks with a pinch of salt, and cook until soft and translucent, about 6 minutes.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the carrots and potatoes. Cook, stirring occasionally, for 5 minutes.
Add the chard stems and cook for another 2 minutes.
Pour in the vegetable stock, add the bay leaf and thyme, and bring to a gentle simmer.
Simmer for 10 minutes, then add the chard leaves and peas. Cook until the vegetables are just tender, about 5-7 minutes.
Remove the bay leaf and thyme sprig. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with shaved Parmesan or Pecorino if desired, a drizzle of olive oil, and more fresh herbs.
Serve hot with slices of crusty local sourdough.