Spring Vegetable Soup is a combination of some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!
In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.
Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.
Add the yellow peppers, stirring and cooking for 1 minute.
Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.
Serve with parmesan and parsley.