Spring doesn't;t mean giving up the foods you liked in winter,Ir dies mean however, lighter versions. One such is soup, Those hearty stew like potages can be replaced by lighter ,fresher versions.It;s just changing up the ingredients to reflect the warm weather.
Can you still make a creamy soup during Spring? Absolutely yes! Think about using the veggie of the season -asparagus. It adds a sweet earthy flavor to the other ingredients and is a perfect lunch or a lovely first course to chicken or Cornish hen. The base is a low sodium chicken broth but for a fresher ,greener flavor try vegetable stock. You will need a lot of asparagus - about two poubnds- cut into one inch pieces. There is heavy cream but you can make it vegan by adding any nut or oat milk. Garlic and butter round out the flavor. An easy one to make only needs an already cooked rotisserie chicken from your local grocery store and Spring vegetables. This can include peas and carrots and if you can find them Spring squash sliced into coins or slices.Add Herbes de Provence to amp up the herbal green flavor>This can easily be made just by blending thyme, marjoram, oregano and tarragon. You could add a few leaves of dried lavender for a more floral notes. The base should be a chicken broth and a squirt f Leon juice can be added for more brightness.
MInestrone is a hearty winter bowl. It's a perfect dish with its' array of tomatoes, pasta and bean along with veggies. Sub in asparagus, artichoke and green peas for a fresher , straight from the garden taste. There are still onions and potatoes to give it heftiness. Other Spring greens arte also added. These are dandelion greens (which you can forage from your front and back yards. - just wash them thoroughly before using) chard, kale spinach and arugula cut into thin ribbons. A quarter cup of pesto is also added and the base can be chicken or vegetable broth. Pecorino or Parmesan cheese is grated over each bowl for more flavor.Vegetable soup is always a year round treat. Imagine a lighter version perfect for a rainy April day. Again asparagus is the star of this soup. There are also carrots, leeks and Swiss chard along with snap or snow peas. Garlic is added for more flavor along with yellow onion and Italian seasoning. Vegetable broth is the base and risoot or orzO can be added for more heft.A sprig of fresh dill can be added for more greenness and bright flavor.
Soup can be made all year round.Try any of these Spring soups for a taste of lightness and greenness.They're worth every spoonful.
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