Ready for spring? I sure am!! Check out this week’s recipes that are the perfect way to welcome the spring season- and don’t forget to comment below!
Spring Pea Soup with Caramelized Leeks
1 cup sliced leeks, light green and white parts only
2 tablespoons unsalted butter
3 cups shelled fresh peas
2 ½ cups low-sodium chicken broth
3 tablespoons chopped fresh parsley leaves
freshly ground pepper
1/3 cup well-shaken buttermilk
1⁄4 lb, thick-cut double smoked bacon, cut into large dice
1. Cut and wash your leek leaves
2. In a saucepan sauté leeks in butter, covered, over medium-low heat, stirring occasionally, 10 minutes, or until tender and caramelized.
3. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender.
4. Meanwhile, sauté bacon over medium-low heat until fat is rendered and bacon is crispy but not overcooked, about 5-7 minutes. Drain on a paper towel and set aside.
5. At this stage, before you blend, add the parsley for extra green color! In a blender purée the soup. Be careful not to fill the blender to the top, since the soup will be hot.
To serve: Divide soup between 2 bowls and garnish with bacon and buttermilk
Roasted Chicken Thighs with Asparagus and Tarragon Cream Sauce
4 lbs. chicken thighs
4 fresh tarragon sprigs
2 tablespoons vegetable oil
2 tablespoons (1/4 stick) butter, room temperature
1 lb asparagus, cut into one inch pieces
½ cup dry white wine
3/4 cup whipping cream
3 tablespoons chopped fresh tarragon
1⁄4 cup parmesan-reggiano, grated
1 tablespoon, fresh lemon zest
1. Preheat oven to 400°F.
2. Rinse chicken thoroughly. Pat dry. Sprinkle with salt and pepper.
3. Heat a cast-iron skillet over medium-high heat. Add vegetable oil.
4. At smoke point, place chicken in pan, skin side down.
5. Sear until chicken is browned, about 5-7 minutes.
6. Flip chicken, then transfer entire pan with chicken to oven
7. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 20-25 minutes.
8. Transfer chicken to platter; cover with foil while making sauce.
9. Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes.
10. Spoon off excess fat; discard.
11. Add wine to pan juices in saucepan.
12. Boil until slightly reduced, about 3 minutes.
13. Add cream and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
14. Add asparagus and tarragon, season sauce with salt and pepper.
To Serve: Arrange chicken and asparagus on a platter and pour sauce over top. Garnish with more parmesan, fresh tarragon and lemon zest.