Next time I will also double this recipe, because I usually make soups to last through the week when I'm working late evenings, and this one will be all gone by tomorrow night. Also, I served it with whole wheat bread to make a hearty meal.
Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.
3 Reviews for Spring Vegetable Stew
Husband's a fan, which is rare with veggie dishes, so I consider this a win. My modifications: Edamame instead of lima beans (we're picky about beans), homemade chicken broth instead of veg, and I used a tablespoon of butter AND a drizzle of truffle oil. We've never used truffle oil before so I don't know if that is what is giving this such a "magnificent" flavor, but either way, I'll take it! Next time, however, I will probably try frozen artichoke hearts to save on time. What a luxurious dish.
I've done both this exact recipe and augmenting. It's a great stew, but I prefer to cut the artichoke hearts into bite sized pieces that match the rest of the veg. I don't like lima beans, so I use edamame. This last time I also used chicken broth and some leftover turkey, and it was amazingly good. Good recipe and worth the work on the artichokes.
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