Published on March 11th, 2009 | by Stephanie Evans4
Soups to Welcome Spring
Soup’s on! As we follow the natural course from winter into spring, our bodies welcome transitional recipes that will warm us to the core and prepare us for a fresh start when spring arrives.
Here are some easy soups that are seasonal, satisfying, and delightfully refreshing…
Winter Squash Soup with Pomegranate Syrup
Approximately 2-3 lbs yellow or orange fleshed winter squash
1/2 cup coconut milk
1 clove of garlic
Yogurt or sour cream
- Slice squash in half and remove the seeds. Lay squash halves face down on greased cookie sheet. Bake in 350-degree oven for about thirty minutes. You may also boil or steam the squash, peeled and cut into quarters, for about twenty-five minutes.
- Put about 1 cup of the squash flesh into a food processor or blender with enough water to make a smooth blend. Add peeled garlic clove. Repeat this process as necessary for the remaining squash.
- Transfer all of the squash mixture into a large pot and heat it on low heat for 10 minutes or until hot, stirring frequently. Add salt and pepper to taste. If the soup seems too thick, add a bit of water.
- Turn off heat and add the coconut milk. Stir well. Pour soup into bowls and put a dollop of yogurt or sour cream in the middle of each bowl. Drizzle pomegranate syrup onto the top of the yogurt and soup in a circle or pattern.
3 medium yellow beets
1 large onion, diced
2 cloves garlic
2 small turnips
2 teaspoons olive oil
1 1/2 cups peeled rutabaga, diced
6 cups chicken broth
1 sprig fresh rosemary
Freshly ground pepper and salt to taste
6 large sprigs fresh parsley [optional]
Fresh chives, cut into 2-inch lengths
- Peel beets; cut into chunks. Cover with boiling water and cook over medium heat for 20 minutes, until almost tender; drain.
- Meanwhile, finely mince garlic; peel and cut carrots, parsnips and turnips into 1-inch dices.
- In a large casserole dish, heat olive oil. Cook onion and minced garlic over low heat, for a few minutes. Add carrots, parsnips, rutabagas and turnips. Let simmer for a few minutes.
- Pour in chicken broth; sprinkle with rosemary, pepper, and salt. Bring to a boil. Lower heat and simmer for 15 minutes, until vegetables are almost tender. Serve topped with a fresh parsley sprig or a sprinkling of chives.
4 Tbsp butter
1 and 1/2 pounds asparagus, cut into pieces; separate the tips
2 cups green onion or leeks, sliced
4 cups vegetable or chicken stock
1/4 cup dry white wine
1/2 cup cream
Salt and white pepper to taste
- Melt the butter in a large saucepan over medium high heat. Add the asparagus and onion and cook for 5 minutes, stirring occasionally.
- Add the stock, bring to a boil, then reduce heat to medium and cook for about 10 minutes.
- Puree, then press through a sieve, discarding the solids. Refrigerate for several hours or overnight.
- When you are ready to serve the soup, cook the asparagus spears in boiling water for no more than 2-3 minutes. Drain well and pat dry.
- Whisk the wine and cream into the pureed asparagus mixture. Season with salt and white pepper. Ladle into bowls and garnish each serving with the asparagus tips and a few sprinklings of green onion or leek.
1 cup peas, freshly shelled or frozen
1 medium onion, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
1 Yukon Gold potato, peeled and sliced
1 garlic clove
1 tsp curry powder
Salt and pepper
2 cups vegetable or chicken stock
1 cup half and half
- Combine the vegetables and 1 cup of stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Puree the mixture in blender or food processor. Return to the pan and whisk in the remaining stock and the half and half.
- You may serve this soup chilled or at room temperature. Garnish with a small dollop of yoghurt and a sprig of mint.
1 quart strawberries
1 cup sugar
6 Tbsp balsamic vinegar
1/2 tsp finely grated orange zest
1/2 tsp finely grated lemon zest
1 Tbsp orange juice
6 cups plain Greek yogurt
- In a bowl, toss 20 halved strawberries with 1/2 cup sugar and 2 Tbsp of balsamic vinegar. Let the berries macerate for at least 2 hours at room temperature.
- Puree the strawberries with the sugar, vinegar, zests, and orange juice. Whip the yogurt in a bowl, then stir into the puree until smooth. Chill well.
- When ready to serve, ladle the soup into flat bowls and top with the macerated strawberries. Drizzle a little strawberry syrup over each bowl in a decorative pattern.