Although the calendar says it's spring, the weather outside is certainly trying to tell me otherwise. Meaning, the charcoal barbecue is staying indoors for just a little bit longer, and soup is making yet another appearance at our dinner table.
This one perfectly bridges the gap between the two seasons though, because although it evokes comfort and a sense of heartiness, it's loaded with seasonal vegetables and spring flavours, like fresh baby spinach, new potatoes, and fresh (or frozen) peas.
Jackson's just about had it with the soup scene in our house, and I can hardly blame him. But if I can get away with quick-cooking, one-pot meals for just a little longer, I'm willing to embrace it. After all, there needs to be an upside to this wacky weather. You understand, don't you?
French Country Spring Soup, adapted from Chatelaine
- 6 cups chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons dried tarragon
- 1 teaspoon fresh ground nutmeg
- 4 boneless, skinless chicken breasts, cut into 1" pieces
- 6 baby potatoes, sliced in half
- 3 leeks, white parts only, washed and thinly sliced
- 2 cups fresh (or frozen) peas
- 2 cups baby spinach
- 1/2 cup whipping cream
- Salt and pepper, to taste
Pour the broth into a Dutch-oven set over medium-high heat.
Whisk in the Dijon, tarragon and nutmeg. Add the chicken, potatoes, leeks and peas and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
Remove the lid and add the spinach and cream. Cook for an additional ten minutes, and season with salt and pepper, if desired.
Serve immediately with warm baguette.