There’s this recipe book I love love love, that I have probably already mentioned on here, Simply in Season. And although I have many a favourite soup (Cool Ginger Peach Cashew, closely followed by Maple Syrup Butternut, are at the very top of the list), I look forward to this one all year. It’s so delicious and refreshing and springy! It only works in the Spring because I refuse to buy asparagus from Chili (or China) and it just doesn’t taste the same with frozen asparagus. You could do it with vegetable broth instead, but I think the bits of chicken do that magical texture flavour thing. The lemon juice makes it oh so perfect! I always double (or triple) the recipe since it only serves two.

Adapted (as always) Spring Celebration Soup

• • 2 cloves minced garlic (can also use scapes)
    • In soup pot, sauté in olive oil until golden, about 1 minute.
  • 1/3 cup chopped green onions
  • 1 cup thinly sliced carrots
    • Add and sauté 5 minutes.
  • 1 cup chopped asparagus
  • 2 cups chicken broth
  • 1/4 cup chopped chicken pieces
  • 3 Tablespoons fresh lemon juice
  • 1/4 tsp salt
    • Add and gently cook until asparagus barely tender.
  • 1/2 cup torn cress or spinach (arugula works too)
  • 2 Tablespoons fresh chives
  • 2 Tablespoons fresh parsley
    • Stir in and heat through (about 1 minute). Garnish with parmesan or swiss cheese if you feel inclined. Serve immediately – with some yummy sunflower bread is best. If you have them around, you can also toss some sprouts on top, that would make it quite springy looking indeed! Bon appétit!