Springtime Soups For A Rainy Day
Warm, comforting soup tends to be designated for fall and winter, but what tastes better on a rainy April afternoon than a nice soothing bowl of this delightful dish? In fact, there is a whole subsection of soups known as spring soups that utilize some of the produce that’s only available fresh for a short few weeks when winter finally breaks. Some of these ingredients include:
Spring soups are usually lighter and more refreshing than their hearty winter counterparts. Typically, they’re made with a puree rather than a broth or a cream, but there are no hard rules when it comes to spring soups. If you’d like to try your hand at one of these soups, this online culinary school recommends these:
Yogurt radish: Though this soup from Almond Corner requires some stovetop cooking, it’s meant to be served lukewarm or chilled. It’s prepared in three steps – simmering, pureeing and chilling. Garnish the pink soup with slices of radish and some small flowers for an aesthetically pleasing dish.
Roasted cauliflower: This springtime soup from Nutmeg Nanny is perfect for the busy weeknight, as it can be made right in your blender. All you have to do is roast your cauliflower, leeks and fennel for about 15 minutes before throwing them in a blender with some spices, stock and cream. Make sure you make enough for leftovers!
Carrot ranch: This soup from Delish only requires 10 ingredients and takes a mere half hour to make. Begin by
cooking your carrots, onions, garlic, broth and seasonings on the stove before pureeing the mix. Top it with a homemade whipped cream made with heavy cream and ranch seasoning mix.
Cream of basil: This raw, chilled soup from With Food + Love is made of cashews, basil, kale and seasonings. It’s incredibly simple, only requiring some soaking and blending. While this soup is delicious on its own, topping it with a well-seasoned corn and cucumber salad completes it.
Asparagus leek: You can’t celebrate the coming of spring without an asparagus soup. This asparagus leek soup form The Bojon Gourmet is the perfect way to prepare it. With only 10 ingredients, a blender and a stovetop, you’ll have a zesty soup to reheat the next day. Consider topping it with some yogurt and lemon zest for a refreshing twist.
Chilled strawberry: There aren’t enough spring soups that utilize the juicy goodness of fresh strawberries. Beard and Bonnet addresses the absence with this chilled strawberry soup, made with just strawberries, Greek yogurt, grape juice and honey. Perfect as an appetizer, side or dessert, you’ll be making this soup more than once this spring.
Pea and ham: Not to be confused with split pea soup, this pea and ham recipe from Food and Wine uses fresh peas, fennel, ham and shallots for a light yet savory soup. Garnish it with some elegant pea tendrils or strips of baby arugula.