Spring Forward Into Fresh Soups

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As winter fades, I long for lighter, fresher flavors and the subtle aroma of new garden vegetables. Yet, it's not quite warm enough for gazpacho or sunny weather soups, so I've been on a quest to find some delicious, easy springtime soups that will stave off the chill without sacrificing zest. Think citrus, spring onions, parsley, and the aromatic spices of March produce. So get ready to shed the heavy layers of winter flavors and embrace the thrill of lighter fares--and be sure to include your favorites in the comments and let us know how you're celebrating the long awaited arrival of spring!

World's Easiest French Onion Soup

4 tbsp. unsalted butter
3 large white onions, thinly sliced into half moons
kosher salt
Freshly ground black pepper
1/2 c. white wine
2 c. chicken stock
4 c. beef stock
8 sprigs fresh thyme, plus more for garnish
4 Baguette slices
2 c. grated Gruyere


In a large pot over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until deeply golden, about 20 minutes. Season with salt and pepper, then add white wine and let simmer until evaporated, around 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to low and simmer 20 minutes. Season with salt and pepper and remove thyme. Preheat the broiler to high. Place baguette slices on a large baking sheet and top each slice with ½ cup cheese, melted butter, and garlic salt. Place under broiler until cheese is bubbling and golden brown, about 1 minute.

Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Greek Lemon Chicken and Rice

1 tbsp. extra-virgin olive oil
1 lb. chicken, cut into 1/2" cubes
Salt to taste
Freshly ground black pepper to taste
1 lemon, zested and juiced
1 garlic clove, minced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 qt. chicken stock
1 c. cooked white rice
2 scallions, thinly sliced


In a large pot over medium-high heat, heat olive oil. Add chicken to pot and season with 1/2 tsp salt, 1/4 tsp black pepper, and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and sauté, scraping the bottom of the pan, 2 to 3 minutes. Season with 1/2 tsp salt. Add carrots and celery cooking until softened, about 5 minutes. Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. Add scallions just before serving. Garnish with the remaining lemon zest and serve.

Sweet Corn Adobo Chowder

1/2 Stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt
Freshly ground black pepper
6 ears corn (5 cup kernels)
4 c. vegetable stock
2 tbsp. fresh lime juice
3/4 c. sour cream. divided
2 tbsp. chopped chipotles in adobo


In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to the pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more. Working in batches, purée soup in your blender until smooth, then whisk in lime juice and ¼ cup sour cream. In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.

Dreamy Cream of Parsley

1 lb. fresh parsley (about 4 bunches)
3 tbsp. unsalted butter
2 cloves garlic, thinly sliced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock
1 cup heavy cream
Juice of 1 lemon
Freshly ground horseradish (optional), for serving

Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside. Heat butter in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like.

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