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RECIPE
Spring Greens Soup with Parmesan Croutons
4.7 L Oval Dutch Oven
Vegetables
Under 1 hour
6-8
RECIPE NOTES
A mouth-watering soup prepared with your Oval Dutch Oven? Feel free! Our Spring Greens Soup with Parmesan Croutons recipe puts your creativity to the rest as you pile on the fresh herbs, and contrast this soup’s smooth texture with crispy parmesan croutons.
The Oval Dutch Oven is perfectly suited for preparing soup recipes of all sizes, and this recipe is no different. This versatile piece of cookware simmers all the ingredients on medium heat, delivering superior heat retention and even heat distribution. The end result will be soup packed with fresh herbs that is sure to wake up your senses as the season changes.
Our Spring Greens Soup with Parmesan Croutons is extremely simple to prepare, featuring a number of ingredients commonly found in your pantry. This recipe serves between six and eight portions at a time, and can be prepared in less than an hour. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!
INSTRUCTIONS
In a 4.7 L Oval French Oven, melt the butter over medium heat. Add the leeks. Cook over low heat, covered, until softened, about 10 minutes. Add the garlic and cook, uncovered, for 1 minute.
Add the stock and bring to a boil. Add the lettuce, kale, beans and peas. Cover and simmer gently for 5 minutes.
Add the mint, parsley, chives and lemon juice. Season to taste with salt and pepper. Keep warm.
Meanwhile, preheat the oven to 450°F (230°C).
On a Sheet Pan, brush the baguette slices with a little olive oil and season lightly with salt and pepper. Cover with the Parmesan.
Bake on the middle rack of the oven for 8 to 10 minutes or until nicely browned.
Serve the soup in Cereal Bowls with the Parmesan toasts floating on top, breaking them to fit the bowls as needed.
