Minty Pea Soup

Photo of soup from Megan Bucknall from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Photo of soup from Megan Bucknall from Unsplash

Minty Pea Soup

Bon Appetit
Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.
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Course Soup

Ingredients
  

  • 3 Tbsp unsalted butter
  • 1 medium onion chopped
  • 4 cups low-sodium vegetable broth divided
  • 6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp heavy cream or water
  • Chopped fresh chives for serving

Instructions
 

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
  • Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

Notes

This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Asparagus Risotto

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus risotto is a creamy and flavorful dish that showcases the vibrant taste of asparagus in a comforting way. With a handful of ingredients and simple cooking techniques, you can create a delightful risotto that is both satisfying and indulgent. The tender asparagus spears, combined with the creamy Arborio rice, create a harmonious blend of textures and flavors. Whether enjoyed as a main course or as a side dish, asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds. Embrace the process of making this risotto and savor its deliciousness with every luscious spoonful.

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus Risotto

Love and Lemons
Asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
  

  • 1 Tbsp extra-virgin olive oil
  • 2 cups chopped leeks
  • 1/2 tsp sea salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 cup uncooked Arborio rice (rinsed)
  • 1/2 cup dry white wine
  • 4 cups vegetable broth (room temperature)
  • 1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped chives
  • 1/4 cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
  • Lemon zest (for garnish)
  • Grated pecorino cheese (optional)
  • Freshly ground black pepper (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
  • Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

Notes

This recipe came from the Love and Lemons blog.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of salad with radishes from Wild Hearth and Home

Creamy Cucumber Radish Salad

Taesha Butler
Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 4 mini or Persian cucumbers (or 1 large English cucumber)
  • 1 bunch radishes
  • 3 Tbsp chopped fresh dill (or 2 tsp dried dill)
  • 1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
  • 1/3 cup plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper (to taste)

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Potato Leek Soup

Photo of potato soup from Karolina Grabowska from Pexels
Making potato leek soup at home is a rewarding and effortless experience. This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness. With minimal ingredients and simple steps, you can create a hearty and satisfying dish. The creamy texture of the soup, along with the delicate sweetness of leeks, makes it a perfect choice for a cozy meal. Whether enjoyed as a starter or a main course, homemade potato leek soup is a comforting option that will warm your heart and soul. Embrace the ease of preparation and relish the delicious simplicity of this timeless soup.
Photo of potato soup from Karolina Grabowska from Pexels

Potato Leek Soup

Jenn Segal
This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 people

Ingredients
  

  • 3 Tbsp unsalted butter
  • 4 large leeks, white and light green parts only (roughly chopped, about 5 cups)
  • 3 cloves garlic (peeled and smashed)
  • 2 lb Yukon Gold potatoes (peeled and roughly chopped into ½-inch pieces)
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped (for serving)

Instructions
 

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
  •  Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
  • Garnish with fresh herbs if desired.

Notes

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This recipe is courtesy of Jenn Segal from Once Upon A Chef.