Spring Soup Recipes

This simple puree of artichoke hearts in broth with a bit of garlic and cream makes one of the tastiest soups imaginable. You can trim fresh artichokes or make this soup in minutes by using froxen artichoke hearts.

This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata - a mixture of parsley, garlic, and lemon. Serve as a first course at a spring dinner party or as a light main course with a side salad and cheese and crusty bread.

The ginger in this soup really brightens the sweetness of the carrots. Use the optional ground almonds to thicken the soup and turn it into a soup hearty enough to anchor a light spring dinner.

Sweet, earthy spring beets become a refreshing chilled soup in this easy, flexible recipe. Serve it pureed smooth or leave it with pieces of grated beets floating in the sweet, red broth.

This soup couldn't be more simple – fava beans and cream, pretty much. It has a luscious texture (as much from the pureed fava beans as from the cream) and rich taste (ditto) that comes alive with a sprinkle of minced chives on top.

Local, pastured eggs are at their best in the spring (you're most likely to find double-yolked specimens in the first frenzied months of laying after the long, dark winter). This classic Greek soup is simple, easy, and takes full advantage of the rich flavor of spring eggs. Egg thickens a soup of rice or orzo cooked in broth and flavored with lemon. Add some crusty bread and a green salad and you have the easiest, warming-est, loveliest dinner ever.

Fresh spring peas cooked with a bit of onion and seasoned with mint makes a refreshing, surprisingly hearty soup. Stir in cream, if you like, use it - as pictured here - as a garnish, or omit it - the soup is rich and "creamy" all on its own.

This simple spinach soup is bright, warming, tasty, and nutritious. It is extra delicious with a garnish of jarred or freshly grated horseradish and/or a dollop of sour cream or crème fraîche (Horseradish Cream is particularly perfect).

Tame stinging nettles by cooking them...in this easy, super-nutritious, and delicious spring soup.