Spring Soups

While the days are warmer, nights are still a little chilly. Cashing in on some of the vegetables that are ripening about now, you can make some wonderful soups. They can comfort on a bad day at the office or school or warm a crisp night. Sometimes they are just the right thing for no reason.

French Spring Soup

Ingredients:

• ¼ cup butter
• 1 pound leeks, chopped
• 1 onion, chopped
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch fresh asparagus, trimmed and cut ito 1-inch pieces
• 2 quarts water
• 1/3 cup long grain rice
• salt to taste
• ½ pound fresh spinach
• 1 cup heavy cream

Directions:

• Melt butter in a large pot. Add leeks and onion and cook until tender.
• Add water to the pot. Add potatoes, carrots, asparagus, and rice. Salt to taste. Bring to a boil; reduce heat and simmer until vegetables and rice are tender.
• Add spinach and heavy cream. Cook an additional 5 minutes.

Spinach Artichoke Soup

Ingredients:

• 32 ounces broth
• 1 ½ cups shredded, cooked chicken
• ½ cup chopped onion
• 2 large cloves garlic, chopped
• 1 package (10 ounce) chopped spinach, thawed
• ½ can (14 ounce) artichoke hearts, drained and chopped
• ½ package (8 ounce) cream cheese

Directions:

• Combine broth, chicken, onion, and garlic in a large pot. Bring to a boil; reduce heat and simmer until onion is tender.
• Add spinach and artichokes. Bring back to a simmer.
• Add cream cheese by spoonfuls, stirring until melted.

Italian Egg Drop Soup (Stracciatella)

Ingredients:

• 6 cups chicken broth
• salt and pepper to taste
• 3 eggs
• ½ ounce grated Parmesan cheese
• ½ ounce grated Romano cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons semolina flour
• 1/8 teaspoon cayenne
• 1/8 teaspoon nutmeg
• 1 tablespoon olive oil, for garnish
• 1/8 teaspoon red pepper flakes, for garnish

Directions:

• Bring broth to a simmer. Season with salt and pepper if necessary.
• Whisk eggs, cheeses, parsley, flour, cayenne, and nutmeg until well blended.
• You may want to temper the egg mixture first, but while stirring the broth, slowly pour the egg mixture into the broth.
• Bring back to a simmer. Initially the soup may be cloudy but will clear as it heats.
• Garnish with a drizzle of olive oil and a pinch of red pepper flakes, optional.

Celery and Carrot Soup

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, minced
• 1 small carrot, peeled and thinly sliced
• ½ teaspoon dried tarragon
• 2 cups broth
• ½ cup dry white wine

Directions:

• Heat the oil in a medium saucepan. Saute onion until tender. Add carrots, celery, and tarragon. Cook until carrots are tender, stirring occasionally.
• Add broth and wine. Bring to a boil; simmer for 15 minutes.

Chilled Corn Soup

Ingredients:

• 1 tablespoon olive oil
• 1 clove garlic, minced or pressed
• 2 green onions, whites and greens separated, chopped
• ¾ teaspoon ground coriander
• ¼ teaspoon cumin
• ¾ teaspoon chipotle chile powder
• 3 cups corn kernels, fresh or thawed from frozen
• 1 cup buttermilk or milk
• ½ cup water
• salt and pepper to taste
• ¼ cup chopped cilantro or parsley, optional

Directions:

• Heat oil in a skillet and cook garlic, white parts of onions, coriander, cumin, and chile powder until garlic and onions are tender.
• Add corn and cook until tender.
• Transfer to a blender. Add buttermilk or milk, water and season to taste. Puree until smooth. Strain out solids.
• Chill for at least one hour and garnish with green parts of onion and cilanrtro or parsley.