We've been searching for recipes that feel light and springlike without relying on out of season vegetables. This vegetarian soup seemed easy and simple; the perfect first course for a spring supper.
The recipe from Epicurious combines onion, garlic, a potato, spinach and broth- simple and straightforward enough. But where it gets interesting is the addition of fresh mint and cilantro, and the drizzle of a homemade paprika oil on top.
We had fresh spinach in the house we wanted to use up, so we substituted that for the frozen, adding it to the simmering broth until it was cooked and tender. After a buzz with the blender, and a drizzle of the oil, it was ready.
This recipe isn't going to change your life, the way the no-knead bread did. But it's a great one to have in your arsenal. For picky dinner guests, it's vegetarian, dairy and wheat free. Serve it for Passover for either a meat or dairy Seder. And the grassy, sweet flavor will whet appetites for courses to come.
Image: Quentin Bacon for Bon Appétit