Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham
- 1 tablespoon unsalted butter
- 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
- 1/2 medium onion, thinly sliced
- 2 garlic cloves, chopped
- Kosher salt
- 1 quart whole milk
- 4 cups fresh or frozen peas (1 pound), thawed
- 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
- 1 tablespoon minced shallot
- 1/2 tablespoon chopped chives
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon sherry vinegar
- Pea tendrils or baby arugula, for garnish
How to Make It
In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.
Recipe and Photo by: Southern Living
- 1/4 cup regular oats
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon, divided
- 1/4 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fat-free buttermilk
- 1 cup fresh blueberries
- Vegetable cooking spray
How to Make It
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
Some of the fruits and vegetables that are in season for April include:
- Arugula (Rocket)
- Dandelion greens
- Fava Beans
- Fiddlehead Fern
- Leeks (end of season)
- Lettuce (leaf and head)
- Morel Mushrooms
- Sweet Onions
Try Cathy Ha‘s easy to make Vietnamese Beet & Pork soup.
RECIPE for 6 servings.
1 lb of red beets, cut into 1×1 cubes
1 carrots, cut into 1×1 cubes
1 bunch of cilantro, chopped
1.5 lb pork bones, should already be cut to 3-inch pieces by the butcher
1 lb pork ribs, cut into 2×2 pieces
8 cups of water
1 tbs salt
1 tbs sugar
3-4 large cloves of garlic, minced
1/2 tsp fresh cracked black pepper
Wash pork pieces with salt and cold water, until water runs clear. Drain.
Toss in minced garlic to the pork.
Set on high heat, add 1 tbs of cooking oil to pot. Add in pork pieces.
Sear for 5-7 mins until the outer edges of the pork rib has a slight golden color. The pork bones can stay put without tossing them.
Add in the beets and carrots. Add salt, sugar and black pepper. Then the water.
Cook on med-high heat for 25-30 mins, or until vegetables are tender.
Taste the soup and add more salt to your liking. Add in chopped cilantro at the very end and turn off heat.
Serve by itself as a hearty soup or with steamed rice for a more Vietnamese-style meal.
Try this recipe for what the Food Network calls the best tomato soup ever!
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Recipe courtesy of Ree Drummond