It finally happened.
SPRING HAS ARRIVED!!!!!
March 20th was the official day. I’ve been writing about spring coming since early January. We’ve even had some teaser days in the middle of February. You know the kind. The temperature is warm, at a number you haven’t seen in months. The 45 degrees feels like short sleeves are finally appropriate. You see a bird that hasn’t come around in forever. You feel the excitement of kids prepping for spring break.
Then the weather turned. It got terribly cold. Winter coats and hats were back on. There was a HUGE snowstorm. Spring felt forever away.
Despite the ups and downs of the weather roller coaster, spring arrived. With spring, in my house at least, comes a change in our menu.
During the fall and winter months, I love making a root vegetable soup that warms the body and soul. But in the spring, I want something light! In which case, I’ll switch over to salads. We must get our vegetables in somehow, right? Why not drenched in yummy dressing?
This year, I’ve decided to REALLY change up our menu and ditch salads for a while yet and try some spring-inspired soups!
SIDE NOTE: Is there such a thing as a hearty salad? I don’t know. I guess a salad with walnuts seems fitting for fall. I’m talking about salads with greens. Not like the potato or pasta kind.
Okay. I’ve officially decided. Salads are for spring.
Back to the Story
That was a weird tangent.
So, what I was saying. If I’m going to make a soup in spring, I feel like I don’t want it weighed down with potatoes and roast beef. Or something thick like a creamy, chicken gnocchi soup. I don’t think I’ve ever eaten chili past March.
Are we on the same page here? Do you feel the same way?
If so, take a look below! I found a recipe I tried out for you all. But take it with a HUGE pinch of salt (metaphorically and figuratively).
READ THIS DISCLAIMER PLEASE! IF YOU ARE A FOODIE, PROFESSIONAL CHEF, OR OTHERWISE AMAZING COOK, STOP READING NOW! THE INFORMATION CONTAINED BELOW WILL MAKE YOU CRY DUE TO MY BASIC LACK OF RESPECT FOR RECIPES THAT I PROBABLY HAVE NO BUSINESS MESSING WITH.
A California Veggies Cheesy Soup
I found the inspiration for this soup at https://soupaddict.com/california-medley-cheddar-soup
While I applaud the author for what looks like a crazy amazing, delicious soup, I’m lazy. Well, maybe not lazy, just not wanting to spend forever cooking when I’d rather be writing!
So, I cheated some. What do I mean by cheated? Read how I’m a serial cheater here.
Make sure to go to soupaddict.com for the actual recipe, but here I did the best I could with what I had.
AGAIN – PLEASE STOP READING NOW IF YOU HAVE AN OUNCE OF COOKING SKILL.
I melted the butter and threw in some chopped-up onion, celery, and garlic. I’ve never cut a clove of actual garlic in my life. I’ve always used the jarred minced garlic. I cooked that for a few minutes, inevitably burning some of the onion.
Then I did the weird splash of liquid and flour to one side of the pan as directed. That didn’t work out well for me. But what I like to call “short-cut roux’s” never do.
Here’s probably the worst crime I committed with this recipe. I USED WATER INSTEAD OF CHICKEN BROTH! Why would I do such a terrible thing?! Because I didn’t have any chicken broth.
Here is my next serious infraction. I threw in half a bag of frozen California medley vegetables.
It gets worse.
For my cheese sauce? I only had mild shredded cheddar cheese. MILD. What’s the point of even adding cheese if you can’t taste the flavor?! And. . . I only had 7.20 ounces.
I also didn’t use the beer. Again, I was working with what I had.
Don’t worry. I did NOT post a review on soupaddict.com. That is a pet peeve of mine and I’ll make sure to vent about it in Friday’s Need Advice? or Need to Vent!
In fact, I think her soup probably tastes at least a million times better than whatever the heck it was I made. So, again, please go to soupaddict.com and look at the actual recipe and give that a try. Don’t do what I did.
The soup I ended up with was fine. It was edible. I think tomorrow, with the leftovers, I’m going to throw in rice and chicken to bulk it up some.
I’m not sold on eating soup in the spring with the Frankenstein soup I made.
Now, please, help me. What soups do you love making in the springtime? Are the root vegetables out? Is there a spring version of chili I’m missing out on? Do you ever eat a cold soup, like Gazpacho? Help a gal out in the comments below! Otherwise, I’m going to have to go to salads.