Spring Soup Shindig
Soup is so often considered a food for the winter months, when it sometimes feels like it’s the only thing able to ward off post-snow shoveling frostbite. Don’t step off the soup line just because the sunshine has finally fought its way past those gray winter clouds. With the welcome change in weather also comes the emergence of those long anticipated spring crops and I can think of no better way to use them than in one of these light and refreshing spring soup roundup, selected from some of our favorite food sites from around the web (and one museum).
Pine bark stew. Not a scrap of actual bark in here, but this 19th century recipe makes perfect use of that mess o’ trout or perch you brought home from the first fishing trip of the season. The recipe comes from John Egerton’s Southern Food, but how much do I love that I found this one by way of the North Carolina Museum of Natural History.
Cauliflower soup. A light(ish) and creamy spring soup from the always entertaining Pioneer Woman. Ree claims this soup will change the world. I’m not sure she’s wrong.
Cream of asparagus soup with pearled barley. A bright, yet hearty soup from Domenica Marchetti’s The Glorious Soups and Stews of Italy via NPR (where all good things can eventually be found).
Leek and lemon soup. You should know that I am crazy about leeks and would probably enjoy them served in a lukewarm glass of water. Fortunately, the folks over at theKitchn take it a little further, delivering an amazingly bright and citrusy soup that begs to be eaten out at the patio with good company and perhaps a bottle of wine or two. Now that’s springtime.