Cooking Fresh: Spring Soups

By Jess Thomson

It’s almost spring—time for new starts, and cleaner basements, and in Seattle, the smallest beginnings of farmers’ spring favorites. The market might not look like much these days, but get closer: Under those drizzly tents, you’ll find short-lived spring gems like lemony sorrel, new baby leeks, early greens, and stinging nettles (which aren’t nearly as aggressive as they sound, I promise).

The weather still screams soup! We can’t change that, unfortunately. But with nature’s first signs of life—and a few winter market stand-bys, like local shellfish, meats, beans, and grains—we can stir up delicious, warming meals that also promise we’ll eventually see the sun.

Cream of Nettle and Sorrel Soup

Spring Shellfish Stew

Cheddar-Ale Soup

White Bean, Chard and Farro Stew

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