The color of fresh spring vegetables, this creamy soup is chock full of spinach, Yukon Gold potatoes, and garlicky scapes.

These spring-ready soups prove that a bowl of something warm can feel fresh, bright, and perfectly in season. Packed with vibrant vegetables and herbs—think: asparagus, spinach, nettles, and even ...

The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from ...

Add Yahoo as a preferred source to see more of our stories on Google. The only way to eat fresh peas that’s better than popping them in your mouth at the farmers market is to gently simmer them with ...

1. In a large soup pot over medium heat, melt the butter. Add the onions or leek and celery. Cook for 5 minutes, stirring often, or until they soften but do not brown. 2. Add the potatoes and stock.

There are few dishes that taste quite as much like spring as pea and mint soup. Light, green and gently sweet, it’s a celebration of renewal – a dish that arrives just as the world begins to wake up.

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. In today’s Eat Beat, Food editor Russ Parsons demonstrates how to make a ...

This hearty soup, rich with chunks of potato and diced leeks, is flavoured with greens onion, herbs and tangy cheese. Serve ...