I know that many gardeners look forward to harvesting those first peas of the season. Although I understand their delight in fresh green things after a long winter, I’ve never been a big fan of peas. For me, it’s that first crop of spinach in the cold frame.
Many years ago, a neighbor gave my Mom this recipe for a simple soup guaranteed to vanquish winter and welcome spring.
1 lb fresh spinach, washed and chopped
1 – 2 carrots, chopped
1 onion, chopped
1 – 2 turnips or 1 – 2 parsnips, cut into chunks
1 – 2 potatoes, cut into chunks
4 cups chicken broth
Dill, preferably fresh, to taste
Hard-boiled eggs, one per serving
Place carrot, onion, turnip/parsnip, potato, and dill in a soup pot. Add chicken broth. Bring to a boil. Lower the heat and simmer for about 20 – 30 minutes.
Add spinach and simmer for a few minutes.
Serve hot with a sliced hard-boiled egg and a dollop of sour cream.
Volume 37 , Number 1