Super spring soups

Springtime promises warmer weather, yet leans towards sporadic temperatures and precipitation. All too common, one day you’re basking in 75 degree conditions, the next day you are shivering in the freezing cold. So as the season transitions from spring to summer, fill your appetite with spring soups that are hearty enough for a cold day, but keep you anticipating the impending warmer weather.

Spring soup recipes

Asparagus and Leek Soup

Makes 4 servings

Ingredients:

• 6 ounces leeks, chopped
• 1 small white onion, chopped
• 2 tablespoons salted butter
• 4 cups water
• 4 small red potatoes, chopped
• 1 carrot, chopped
• 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup uncooked brown rice
• Salt to taste
• 1/2 cup fresh shelled peas
• 1/3 cup heavy cream
• 2 tablespoons minced fresh parsley

Directions:

1. Saute the leeks and onion in butter until tender.
2. Bring water to a boil in a pot and add potatoes, carrots, asparagus and rice. Season to taste with salt and let cook 30 minutes on a slow simmer or until vegetables are tender.
3. Add peas and heavy cream to soup and cook until warmed through and peas are tender, 5 to 10 minutes. Top with parsley when ready to serve.

Spring Chicken Soup

Makes 4 servings

Ingredients:

• 1 (3-1/2-pound) chicken, cut into pieces
• 3 medium carrots, halved crosswise
• 2 ribs celery, halved crosswise
• 1 medium yellow onion, quartered
• Salt to taste
• 8 cups water
• 4 ounces green beans, cut into 1-inch pieces
• 8 ounces radishes, trimmed, sliced
• 8 ounces arugula
• 1 turnip, cut into 1/2-inch pieces
• Freshly ground black pepper to taste

Directions:

1. Combine chicken, carrots, celery, onion, salt and water in a large pot. Bring water to a boil, reduce heat and simmer for 45 minutes or until chicken is cooked through. Add water throughout cooking to keep chicken covered.
2. Remove chicken and vegetables and let cool. Add green beans, radishes, arugula and turnip to pot and simmer 5 minutes or until vegetables are tender.
3. While vegetables are cooking, shred chicken into pieces, discarding bones and skin. Add chicken meat, carrots, celery and onion back to pot and season with pepper. Cook until heated through, about 5 minutes, and serve.

Spinach and Fennel Soup

Makes 4 servings

Ingredients:

• 1/2 cup chopped fennel bulb
• 1-1/2 tablespoons olive oil
• 1 large red bell pepper, seeded, diced
• 2 garlic cloves, minced
• 3/4 cup orzo pasta
• 4 cups low sodium vegetable broth
• 1 (16-ounce) can stewed tomatoes, undrained
• 5 to 6 ounces fresh chard, washed, stemmed, and chopped
• 1/4 cup chopped fresh dill
• Juice of 1 lemon
• 1 cup water
• Salt and freshly ground pepper to taste

Directions:

1. Saute fennel in olive oil in a pot until tender, about 5 minutes. Stir in red pepper and garlic and cook until garlic is golden.
2. Pour broth into pot then add the tomatoes with the liquid and orzo. Bring mixture to a simmer and cook, covered, for 10 minutes.
3. Add chard and dill to the pot and continue cooking until chard is wilted, about 5 minutes. Stir in lemon juice and water then season to taste with salt and pepper. Cook until heated through, about 5 minutes.

More super soups to try

The Best Ever French Onion Soup
Chilled Pea Soup
Soup and sandwich combos