Springtime Soup 2-3 tablespoons butter or oil 2 bunches scallions, chopped 2 young carrots, thinly sliced 2 cups fresh peas A few stalks of asparagus, cut into ½" pieces Handful of green celery leaves or lovage or spinach, chopped 6 cups stock or water Heat the butter or oil in a large skillet, and saute the scallions and carrots for a few minutes. Add the peas, asparagus, and green leaves, and cook, stirring. Meanwhile, heat the stock or water in a large kettle; when hot, add the vegetables and bring to a boil. Cover the kettle and simmer the soup for 15 to 20 minutes. Serves 4 to 6.
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