by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter‘

This Sunday is Mother’s Day. If the family is planning a special treat for mum this weekend, All The Best can make it easy for you. There are buttery croissants, fruit scones, muffins and savoury brioches to start the day and easy-to-put- together pancake and crêpe mixes if the kids want to get in the action. Our weekly menu includes lots of main dishes, salads and side dishes to make a delicious lunch or supper and don’t miss a taste of Meyer Lemon Tart or Key Lime Pie. We use only the sweet/tart juice from the fresh fruit to make these special desserts and the season is all too short.

Our recipe this week is for the perfect soup to serve at a spring lunch or dinner: it’s light, tasty and with vibrant green colour. Chill soup and add a little cream or yogurt to serve cold.

Spring Green Soup

1 tbsp (15 ml) butter
2 shallots, chopped
¼ cup (50 ml) basmati rice
5 cups (1.25 ml) vegetable stock, or ready-to-use broth
2 cups (500 ml) baby spinach
1 cup (250 ml) green peas, fresh or frozen
1 head Boston lettuce, chopped
1 green onion, chopped
2 tbsp (30 ml) fresh mint, divided
4 tbsp (60 ml) Crème Fraîche

In a large pot, melt butter over medium heat. Add shallots and cook gently, stirring, until softened, but not browned, about 4 minutes.

Add rice and stir one minute. Add stock and ½ tsp (2 ml) salt and bring to a boil. Reduce heat and simmer, partially covered, until rice is tender, 10 to 12 minutes.

Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2 to 3 minutes.

Remove from heat and let cool a few minutes. In a blender, purée soup in batches until smooth. Return to saucepan and stir in 1 tbsp (15 ml) of the mint. Reheat over medium heat until steaming. Taste and adjust seasoning. Serve in warm bowls and garnish with crème fraîche and remaining mint.

Serves 4

Enjoy and give mum a hug!

All the best.
Jane