Beets Cooking

This weeks soups & sweet say Vermont spring to me.  They both taste good when there is still a chill in the air, especially a damp chill.  The feature a few “seasonal” ingredients, and are both very comforting. 

Asparagus & Rice Soup…kind of like risotto but in soup form!  Ingredients…asparagus, olive oil, garlic, potatoes, spring onions, veggie stock, bay leaves, arborio rice, kosher salt & pepper.  Garnished w. Parmigiano-Reggiano.  13. per quart served w. bread for dipping.  Vegetarian, Vegan (minus the parm garnish) & gluten-free.

New England Fish Chowder…I have never offered a fish chowder before & I am not sure why.  I love fish chowder.  This is a traditional New England Fish Chowder but not a gloppy fish chowder.  Your spoon will not stand up straight in this soup!  Ingredients: butter, onions, celery, bacon, red potatoes, clam juice, dried thyme, bay leaves, haddock or cod (depending on the freshness & wild selection), an itty bit of heavy cream tempered by some whole milk, and fresh parsley.  Garnished w. Oyster crackers. Due to the cost of ingredients this soup is 14. per quart & served w. bread for dipping.

Sweet Treat: mini (not too tiny but not jumbo!) Lemon Whoppie Pies  1.50 per pie.