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Soups that ease the transition from winter to spring

Comfort time

Springtime in Kentucky can bring weather that’s unpredictable to say the least. Mother Nature can get a little confused in April when she is trying to decide if it’s time to warm up or if she wants to play in the snow one last time. Aside from it being difficult to decide what to wear in the morning, it can also be difficult trying to find something good to eat.

For me, soup is a food that can be eaten year long — mostly because it’s a cool negative 17 degrees in my office, which makes soup a welcome lunchtime staple. As the weather warms up, you may not feel the same way.

Soups can actually be a light and refreshing springtime addition to any meal. This fresh pea soup is topped with creme fraiche — a thick cream, similar to sour cream, made with heavy cream, buttermilk, sour cream or yogurt.

Today I’m going to share with you some tips for soups that might ease the transition from winter to spring back to winter and then eventually spring.

Keep it light: The trick to a good springtime soup is to keep it light. Now is not the time to throw down your favorite thick and hearty beef and potato stew.

There’s no need to break out the three-bean chili that requires a nap after each serving. Think lighter, fresher, more delicate soups.

Obviously I’m going to start with a chicken soup. Any classic chicken soup recipe usually has simple ingredients that aren’t too heavy or overpower the chicken.

Try seasoning the chicken with fresh herbs like thyme or rosemary and adding a splash of lemon juice to the broth for a fresh spin on an old classic.

Use fresh ingredients: Things are starting to grow around her,e so you might want to try using some fresh ingredients in a light springtime soup.

Peas will be in season soon. They are easy to find locally or in the freezer section at the grocery store. The bright pop of green adds brightness to any soup or dish.

Asparagus also goes well in soup and happens to be in season as well.

You could also try an Asian inspired soup garnished with green onions, another in season spring veggie.

As for the recipe I’ve included,  I’ve personally tried the new potato and asparagus soup recipe and it’s just as simple as it is delicious.

 I also included a recipe from one of my favorite celebrity chefs, Ina Garten.

Her desire to use top quality ingredients in all her dishes is so delightfully extra that I can’t help but strongly suggest you try this soup.

Make it then email me and tell me how it went.

If you have questions or comments about the column, or if you’d like more information feel free to contact me by email at a.price@uky.edu.