Seasonal Vegetables Come Together in a Delicious Spring Soup

This simple soup takes advantage of spring by using seasonal green peas and leeks.

Roasting the peas adds a toasty and warm layer of flavor to the soup. Sarah E Crowder/TCA

Living in New York City, I’ve learned not to always trust spring. One day we’ll have balmy rosé weather, while the next will be so chilly that the only solution is something comforting and cozy—like soup.

This simple soup takes advantage of spring by using seasonal green peas and leeks, which are enhanced and brightened by fresh herbs. But roasting the peas adds a toasty and warm layer of flavor to the soup. Serve it with a dollop of creme fraiche and crusty bread for dunking and you have the ultimate cure for that cold spring day.

Roasted Spring Pea Soup

Serves 4

• 4 cups fresh peas, shelled (or frozen green peas)
• 4 tablespoons olive oil, divided
• Salt, pepper
• 2 leeks, white and light green parts, halved and thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons fresh tarragon leaves, chopped
• 1 teaspoon fresh thyme leaves
• 1/3 cup dry white wine
• 5 cups chicken stock

1. Preheat the oven to 400 degrees F. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain.