Spring Soup

Spring Soup

This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).


  • 2 or 3 leeks
  • 1 small onion
  • 2 tbs. butter
  • 2 small potatoes
  • 1 medium carrot
  • 1 and 1/2 cup hot water
  • 2 tsp. salt
  • 1/4 cup uncooked rice
  • 10 stalks of asparagus
  • 1/2 pound spinach
  • 1 cup of light cream

Clean and remove the green tops and roots from the leeks, about one cup. Dice onion,
about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook
slowly, covered, until vegetables are soft but not brown.   

Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the
potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.

Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.

Baked Goat Cheese and Mixed Greens and Roasted Asparagus

Baked Goat Cheese and Mixed Greens and Roasted Asparagus

I came up with this “bake” with the ingredients I had at home. It is cheesy and satisfying and pairs perfectly with a side of roasted asparagus. 


4 shallots

1 tablespoon butter

1 small package goat cheese

1/2 cup nonfat greek yogurt

2 garlic cloves

1 tablespoon olive oil 

2 slices vegetarian bacon

1 bag mixed greens (I used a combination of chard, spinach and lettuce)

2 cups diced french bread 


salt, pepper, rosemary, thyme



Cut the shallots thinly. Cook them in a dry pan over medium high heat until browned, about 5 minutes. Add butter to pan and lower heat. Saute until soft and caramelized, another 6-8 minutes. In a small bowl, combine caramelized shallots with goat cheese, yogurt, salt, pepper, and rosemary. Set aside.

Preheat oven to 400. Place bread and asparagus on a baking sheet. Season with salt and pepper and drizzle with olive oil. Bake 8-10 minutes, until roasted and toasted. 

Heat olive oil in a large saute pan. Chop bacon and garlic. Add to oil and cook until browned. Add greens and cook until wilted. 

Combine grens, shallot mixture, and bread in a large bowl. Transfer to baking dish and cook in a 350 degree oven for 15 minutes. Serve with roasted asparagus on the side.