Most broccoli soup recipes don’t exactly scream “vibrant” or “verdant.” In fact, I’d wager that most people are more familiar with cream of broccoli soup, or its cheesier cousin, broccoli cheddar soup. This soup subverts all of those expectations: A luscious, bright green broth that’s just as rich and velvety (but without the dairy), dotted with perfect morsels of charred broccoli, melted leeks, and crisp-tender snap peas. It’s particularly well suited to the “shoulder” seasons—the periods after summer or before spring, when temperatures are neither too hot or too cold, but perfect for green crops like spring onions, peas, and of course broccoli.