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Spring vegetable soup with crème fraiche and mint

Recipe by:Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz


  • 1/2 cup sliced yellow onion
    1/2 cup sliced leeks
    3 stalks green garlic, white part only, sliced
    2 tbsp. butter
    2 tbsp. extra virgin olive oil
    1/2 cup cubed new potato
    3 to 4 cups vegetable stock
    2 cups shelled English peas
    1 cup packed spinach leaves
    1/2 cup shelled and shucked fava beans
    1/2 head butter lettuce
    2 tbsp. mint leaves, plus a few extra leaves for garnish
    1/4 cup cream
    1/4 cup crème fraîche, plus 2 tbsp. for garnish
    Salt and pepper, to taste


Sweat onion, leeks and green garlic in butter, olive oil and 3 tbsp. water over medium heat, covered, for 10 minutes or until soft. Add potato and stock to cover potatoes by 1/2 inch. Simmer until potatoes are soft. Add peas, spinach, fava beans, lettuce and mint leaves. Let simmer until spinach and lettuce are wilted, about 3 to 5 minutes. Puree with an immersion blender. Add cream and 1/4 cup crème fraîche. Season with salt and pepper, and garnish with crème fraîche and mint leaves (torn or julienned).

Serves 4

Photo: © 2020 Lori Eanes

Califonia Bountiful