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Warm-Weather Vegetable Soup (Pot-Au-Feu)
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 leek, white and light green parts only, quartered lengthwise and rinsed
  • 6 small new potatoes, scrubbed and cut into ½-inch thick slices
  • 4 carrots, trimmed, peeled, and cut on the diagonal into ½-inch thick slices
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • ½ teaspoon lemon zest
  • 1 piece lemongrass, split lengthwise (2-inch long piece), if you don't have lempongrass, use 3 tablespoons fresh lemon juice
  • 8 asparagus spears, trimmed
  • 4 large shiitake mushrooms, stemmed, cleaned, and sliced
  • 10 ounces baby spinach
  • 4 to 6 eggs, poached or hard-boiled (optional)
  • 3 tablespoons chopped fresh herbs (parsley, thyme, oregano, rosemary, etc...)
Steps
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