When It Snows in April
Here in Chicago, no one knows if its spring or winter. One day we have 50-degree sun and the next we have 30-degree snow. Frankly, I’m tired of getting my hopes of grilling and wearing lighter jackets up only to relapse back into the season of winter coats and snow scrapers. Because, what do you cook when it snows in April? Our minds want lighter menus full of fresh spring vegetables like asparagus and spinach while our bodies need warmth and hearty dishes like soup. Lucky for us and for global warming, I was able to find a recipe that compromises: Asparagus Medley Soup. It’s perfect for snow in April!
See this recipe and more odd spring weather recipes after the jump!
Leeks and fresh dill add that little something to the taste of asparagus.
5 C. broth or water
1/4 C. uncooked brown rice
2 medium red potatoes, cubed small
1 large carrot, diced
2 Tbs. broth
2 leeks, washed and chopped
1/2 tsp. dried thyme
1 tsp. fresh dill or 1/4 tsp. dried
15 stalks fresh asparagus, sliced tough ends removed
2 C. chopped fresh spinach
2 C. milk
1 1/2 tsp. salt
pepper to season
Bring stock to a boil in a large pot. Add rice, potatoes, and carrots.
Cover and simmer about 15 minutes. Meanwhile, drizzle a very small amount of oil in a large skillet. Sauté the leeks, celery, and thyme till the vegetables are just softened. Add to the potatoes along with the asparagus and spinach. Add milk, salt and pepper. Simmer on low for 30 minutes uncovered, stirring occasionally. Don’t boil the soup at this point. You can also make this same soup with broccoli or cauliflower instead of asparagus.
Need a guide to all things asparagus? Check out our Spring Ingredient Profile of Asparagus!