Rustic Spring Vegetable Soup with Chicken

by the Editors

Spring garlic is early-harvest garlic. Like so many soups, this one tastes better after a day of rest.


  • 1 Spanish onion, medium large, peeled and roughly diced
  • 5 carrots chopped in rounds (Josh leaves them unpeeled)
  • 2 tablespoons spring garlic, chopped
  • 1 tablespoon fresh thyme, loosely packed chopped
  • 2 teaspoons olive oil
  • 1⁄2 cup dry white wine
  • 2 quarts of stock (homemade or not)
  • 1 pound small new potatoes, unpeeled and cut into 1/2 inch chunks (approx. 6-7 potatoes)
  • 1 teaspoon white pepper
  • dash of cayenne
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1 lemon wedge juiced
  • salt to taste (Josh recommends about 3 teaspoons)
  • 3⁄4 cup spring sugar snap peas, shelled (or frozen baby peas)
  • 1/2+roasted chicken, skinned, boned, and pulled or chopped

Combine the onion, carrots, garlic, thyme, and olive oil in a 6 qt. soup pot. Sauté on low heat, cover and sweat vegetables until onions are translucent (2-3 minutes). Add wine and continue stirring until alcohol has cooked off. Add stock, followed by potatoes, pepper, cayenne, brown sugar, bay leaf, lemon juice, and salt. Simmer and cook until potatoes are done. add peas, chicken, and an extra sprig of spring garlic, chopped. Season to taste. Serve with torn crusty bread and butter.

Yields 3 quarts