Spring vegetable soup

• 2 T unsalted butter
• 6 scallions (green onions) or green garlic
• 4 C chicken broth
• 1# small red potatoes
• 1# asparagus cut into ¼ in slices on a bias
• 1 bunch of spinach or Swiss chard stem removed and torn
• 2 C fresh or frozen peas, salt and pepper
• 2 T fresh dill or cilantro.

In a large pot, melt butter over medium heat. Add green onions or garlic whites and cook until softened about 4 minutes. Add broth, 4 C water, and potatoes to pot. Bring to a boil and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 more minutes. Stir in chard or spinach and peas and cook until wilted and peas are heated through, about 1 more minute. Season with salt and pepper and stir in dill or cilantro and scallion greens before ladling into bowls. Recipe form Sarah Carey editor in chief of Everyday Food