Spring Vegetable Soup, a Book Review and the Weekly Menu

Healthy, light and delicous this soup is a perfect starter for a Springtime celebration.  

Now that Lent is upon us and Easter is around the corner, my thoughts turn to Spring.  I served this soup for Easter Dinner last year and never got an opportunity to share it with you.  I am happy to rectify that today.

I was reminded about this soup while reading the second book in the Armstrong and Oscar Cozy Mystery Series by T.A. Williams.  In this second book we get to know Retired Detective Dan Armstrong a bit better as he assists his friend, current Chief Detective Virgilio Pisano in solving another murder.

As in the first book of the series, the victim (s) are not very nice and you don't really mourn their death too much.  In this case the victim is millionaire Rex Williams who moved to Chianti from Australia along with his wife and children.  Rex buys a Golf Club that he is turning into an exclusive resort.  He is a womanizer and cheat and is not well loved by any of his family, employees or neighbors.  

His wife divorced him and he recently went back to Australia and returned with a woman that he introduces as his wife, much to the dismay of his children who are the same age as this new wife and his long time mistress who was hoping to become the new Mrs. Williams.

Rex is found with his head bashed in by one of his own golf clubs and there is no lack of suspects.  The new wife has only been in residence for a few days and it is revealed that Rex left his entire estate to her.

She is completely distraught and shocked by both the murder and the fact that Rex left her his millions.

So distraught, in fact, that she is not eating and the staff become very concerned, finally convincing her to eat some vegetable soup.

This vegetable soup that I am sharing with you today could certainly convince even the most shell shocked to dig in.  The third book of the series is not due out until April but they are fun easy reads so I plan on ordering it up when it is available.  I need to see how Dan's new PI business works out now that he is a published author with a contract for further books.

As you are reading this post, I am in Virginia visiting our son, Chuck.  We won't be getting home until Tuesday night.  Since there are only a couple of days left for this week I am writing my menu to include the third week of March as well.

On Saturday evening we are attending a birthday celebration for our friend Bob.  Sunday, Amy is having a family dinner to celebrate Marina's birthday.  I am bringing dessert.

Next Wednesday, I am having my brother Dick and his wife over for dinner to celebrate his birthday with a St. Patrick's Dinner as I do each year.  

Wednesday

Teriyaki Pork Tenderloin

Steamed Brown Rice

Stir Fry Vegetables

Thursday

Chicken and Mushroom Casserole

Fish Friday

Salmon Burgers

Saturday

Out for Dinner for Bob's Birthday

Sunday-Marina's Birthday Dinner

Dinner by Amy

Citrus Upside Down Cake

Ice Cream

Meatless Monday

Mac and Cheese

Taco Tuesday

Build your own Tacos

Wednesday-Dick's Birthday Dinner

Beer Cheese Dip and Toasts

Irish Seafood Coddle

Marmalade Glazed Corned Beef with Potatoes and Carrots

Buttered Cabbage

Irish Tea Cake

Thursday

Corned Beef Hash and Eggs (using leftover corned beef)

Fish Friday

Out to Fish Fry

I am linking my soup recipe and review to Foodies Read. Stop by and see what the other Foodies are reading this month. 

Soup, Vegetables, Vegetarian, Vegan, Starters, First Courses

Soup

American

Yield: 8 First Course Servings

Author: Wendy Klik

Spring Vegetable Soup

Healthy, light and delicous this soup is a perfect starter for a Springtime celebration.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 8 c. vegetable broth
• 10 small red potatoes, scrubbed and quartered
• 3 carrots, scraped and sliced
• 2 ribs celery, washed and sliced
• 1/2 Vidalia onion, diced
• 2 leeks, white and light green parts, halved lengthwise, well washed and sliced into moons
• salt and pepper, to taste
• 1 lb. fresh green beans, trimmed
• handful fresh herbs of choice, parsley, tarragon, thyme or a combination, chopped

Instructions

1. Place the potatoes, carrots, celery, onions and leek into a large pot. Cover with the vegetable broth, season with salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and cook for about half an hour, until vegetable are tender.
3. Add the green beans and cook for another 5-10 minutes, until tender. Stir in the herbs and serve.

Notes

Adapted from a recipe found in Food and Wine Magazine

Nutrition Facts

Calories

209.23

Fat (grams)

0.58 g

Sat. Fat (grams)

0.12 g

Carbs (grams)

47.99 g

Fiber (grams)

6.55 g

Net carbs

41.45 g

Sugar (grams)

9.71 g

Protein (grams)

5.84 g

Sodium (milligrams)

1036.03 mg

Cholesterol (grams)

0 mg

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