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March 18, 2019

Hello all!

Looking forward to the first day of Spring in just a couple of days (although we saw snow on the ground out here yesterday). That's another reason they call this time March Madness right? That's OK I know the sunshine and warm weather are on the way to the Midwest soon. Sure puts you in a "Sunshiney" mood and I'm already dusting off the gardening gloves. In honor of the start of Spring here's a nice SPRINGTIME VEGGIE SOUP recipe today to kick off the pre-season.

Perfect for today's recipe too!
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Enjoy!
Marzee
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SPRINGTIME VEGGIE SOUP

Kitchen 2019INGREDIENTS:
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper

DIRECTIONS:
In medium saucepan, heat oil over medium-high heat. Add
scallions, garlic, turnips, potatoes, and carrots. Cover and
cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce
heat and simmer 15 minutes. Add asparagus and peas and cook
another 5 minutes. Puree half the soup with watercress and
return it to remainder of soup. Stir in tarragon vinegar,
taste for salt and pepper, and serve.

Category: Soups, Vegetables

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

SPRING VEGGIES: In the height of Radish season, if you don't
have the luxury of the pulling them straight from the garden...
here's how to get the most out of the next best thing:

Look for red globes sold in batches with their greens still
attached. Fresh looking greens are a good sign of quality,
and they're edible as well! Fix a radish and broccoli slaw
by grating broccoli stems, radishes and carrots. Marinate
the grated vegetables in a mixture of soy sauce, sesame oil,
de-fatted chicken stock, rice wine vinegar, grated ginger root,
a smashed garlic clove and toasted sesame seeds. Remove the
garlic before serving.