"Spring onions, say, which are often considered a garnish, but which are good for so much more. Their contrasting colourway is a clue to their varying intensity, with the white roots holding pungency and the greens more akin to especially bolshie chives."
"Thanks to the soured cream, lime and a topping of spiced pumpkin seeds and broken tortilla chips, this springy riff on leek-and-potato soup leans in a Mexican direction. Its vibrancy screams spring, and the topping adds texture."
March presents a seasonal cooking challenge as winter citrus fades and spring ingredients emerge. Spring onions, typically used as garnish, deserve greater appreciation for their dual properties. The white roots deliver pungency while the green tops offer a milder, chive-like quality. A spring onion soup recipe demonstrates this versatility, combining the vegetable with potatoes, spinach, and soured cream for a comforting base. Mexican-inspired elements including lime juice, chipotle, and tortilla chips add vibrancy and texture. Spiced pumpkin seeds provide additional crunch and flavor complexity. This approach bridges the gap between winter's comfort food needs and warmer weather ahead.
Read at www.theguardian.com
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