Thursday is the official first day of Spring and soup will REALLY officially be BACK! Sorry about the snow day last week. What a storm! Snow, wind, cold, blue skies…I actually started to enjoy winter again. On Thursday the snow can melt and the crocus can come up. Time to start seeds and hope that words such as blizzard & artic blast no longer appear in the weather forecast!
I was going to simply re-post the soups from last week- then realized that by Thursday some of you maybe done with cabbage and all things St. Patrick’s- so I am offering different soups.
Happy Spring!
Lentil Rice Soup w. Spinach & Crispy Onions….caramelized onions add a wonderful depth of flavor & spinach adds a splash of green. Ingredients: onions, olive oil, kosher salt, ginger, garlic, cumin, bay leaf, veggie stock, brown basmati rice, red lentils, spinach, kosher salt & pepper. Garnished w. mint & lime. 13. per quart served w. bread Vegetarian, Vegan & Gluten-Free
New England Fish Chowder…It has been a few years since I have done a fish chowder. This is a light chowder NOT a stand your spoon in it chowder. Ingredients: butter, celery, carrots, onions, potatoes, cod or haddock (whatever is fresh & sustainable), clam juice, fresh thyme, bay leaf, kosher salt, pepper, fresh parsley. 13. per quart served w. bread. Gluten-Free
Sweet Treat: Lemon Bars- 2. a bar
Beets Cooking 
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