Spring Soup

Spring Soup

Spring Soup

by Chef Ann Cooper

As we’ve mentioned, from a culinary standpoint, spring can be the hardest time of year. Tired of the dense starchy root vegetables of winter cooks are ready for early greens, pea shoots, asparagus and fresh, light flavors. Yet, what’s actually available is often a bit less inspiring. This recipe helps bring spring to the table even when a chill is still in the air.

Ingredients (serves 8)
1 pound small new potatoes cut in medium-sized pieces
2 cups water
2 ½ teaspoons salt
¼ teaspoon black pepper
2 Tablespoons butter
4 small scallions
½ pound baby carrots
3 cups shelled peas
2 cups half and half
3 Tablespoons flour

Instructions
1. Cook the potatoes in simmering water for 5 minutes. They should not be tender. Add salt, pepper, butter, scallions, and carrots and simmer 5 more minutes.
2. In a small mixing bowl combine half and half and flour and stir until smooth. Add to soup pot, mixing well.
3. Add shelled peas, cook for 2 minutes, and serve.

Posts nearby

In 2011, Australia first implemented its innovative Carbon Farming Initiative. Carbon farming allows farmers to earn carbon credits by sequestering carbon or reducing greenhouse gas emissions on... Read more
By The Entrepreneur, Feb 10
In this short animated film, the Kimberley Land Council explains the Australian Carbon Farming Initiative.
By The Sprout, Feb 10
In this video clip, a South Australian farmer denies he is exploiting a legal loophole by distributing raw milk through a cow-share scheme. Several industry leaders and lawmakers including Mark Tyler... Read more
By The Consumer, Oct 31