The clocks have leapt forward. the sun is shining, the birds are twittering ’round the yard, and that classic spring break flick, “Where the Boys Are,” is playing on cable. We can almost see spring on the horizon.
Alas, the forecasts tell us that fickle March is not done with us yet, and because there’s nothing better after a long day at work than an invite to share a soul-satisfying bowl of soup, here’s two new recipe finds:
Smoky Tomato Lentil Soup with Spinach and Olives packs an unusual warmth, thanks to a generous dose of smoked paprika, and an ingredient I’d never though of tossing in — Kalamata olives. They add a richness and saltiness that enhances rather than overpowers. It’s a vegan recipe without even trying, and a good clean-out-the-fridge soup, courtesy of the Post Punk Kitchen site.
Kale, Bean and Italian Sausage Soup. The aromatic punch lent by fresh fennel is so enticing that my cosmic twin, Julianne, relates that the first time she made it the landlord came upstairs to ask, “Excuse me, but what is that you’re cooking? It smells so good!“