This recipe for a simple spring vegetable soup highlights some of our favorite seasonal produce: green beans, peas, carrots, leeks, potatoes, and fresh herbs like fragrant tarragon and parsley ...

Soup has a reputation as cold-weather food, but why? Soup is for all seasons. Use winter or spring vegetables — broccoli, cauliflower, cabbage, Brussels sprouts, rutabaga, leafy greens.

Add 1 cup of the stock, cover, and cook over low heat, stirring occasionally, ... Spring Vegetable Soup with Tarragon. 1 hr 10 mins Seared Salmon with Onions and Rhubarb. 45 mins ...

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, drop heat and allow simmer until the vegetables are tender. Reserve a few asparagus tips for garnish.

Soup has a reputation as cold-weather food, but why? Soup is for all seasons. Use winter or spring vegetables — broccoli, ...

Along with nicer weather, spring heralds the return of green vegetables. Make the most of the seasonal greens with this vegetable soup that includes leeks, parsley, asparagus, fennel and snap ...

When the vegetables are almost tender, remove from the oven and place into the pot with the stock. Simmer over medium heat, slightly covered, for about 25 minutes. Let cool slightly, Add the ...

For a spring holiday meal, what could be better than a dish with asparagus? Asparagus can be steamed, boiled, stir-fried, roasted, grilled, broiled, blanched and more.

Soup season in Tuscany doesn’t end once spring begins, ... Soup season in Tuscany doesn’t end once spring begins, but it does mean the soups start to take a different tone.