“One swallow does not make a spring, nor does one fine day."
~ Spring bouquet
(Gerbera daisy & tulips)
FRENCH BLUE CHEESE SPRING SOUP
~ A taste of spring in January (National Soup Month)
1 bunch carefully washed and chopped leeks (white part only)
1 chopped onion
1/2 cup chopped celery
1/4 cup unsalted butter
2 quarts organic chicken broth
6 cubed (well-scrubbed) cubed redskin potatoes
2 chopped carrots
1 bunch fresh trimmed asparagus, cut in 1-inch pieces
with snapped tips reserved
1/3 cup Arborio rice
1/2 lb. fresh baby spinach leaves
1 cup half & half (or heavy cream)
coarse salt & white pepper to taste
1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton
- Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
- Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
- Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
- Ladle into warmed bowls and top with cheese. (8-10 servings)
THE VILLAGE CLUB POPOVERS
~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE
4 cups milk
5 1/2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. sugar
3 tsp. vegetable oil
Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)
Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.