What's Up - Your guide to what's happening in Fayetteville, AR this week!
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APRIL 25-MAY 1, 2021 WHAT'S UP! 47 Spring soups try theserecipes Light, fresh and bursting with flavors of the season French Spring Soup Ingredients • ¼ cup butter • 1 pound leeks, chopped • 1 onion, chopped • 2 quarts water • 3 large potatoes, chopped • 2 large carrots, chopped • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces • 1/3 cup uncooked long-grain white rice • 4 teaspoons salt • ½ pound fresh spinach • 1 cup heavy cream Directions 1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. 2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. 3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Spinach Artichoke Soup Ingredients • 1 (32 ounce) container chicken broth • 1 ½ cups shredded cooked chicken • ½ cup chopped onion • 2 large cloves garlic, chopped • 1 (10 ounce) package frozen chopped spinach, thawed • ½ (14 ounce) can quartered artichoke hearts, drained and chopped • ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel) Directions 1. Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes. 2. Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes. Chilled Corn Soup Ingredients • 1 tablespoon olive oil • 1 clove garlic, smashed and peeled • 2 green onions, white and tender green parts separated and chopped • ¾ teaspoon ground coriander • ¾ teaspoon cumin • ¾ teaspoon chipotle chile powder • 3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed) • 1 cup buttermilk • ½ cup water • ½ teaspoon salt • ¼ cup chopped cilantro (Optional) Directions 1. Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes. 2. Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine- mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour. 3. Serve chilled, garnished with green parts of onions and cilantro (if using). Cook's Notes: If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour. Courtesy: allrecipes.com