Spring is dusting off its party clothes. Swathed in a riotous blaze of ochre, daffodils strut along the season's catwalk, trumpeting a fanfare. Tulips tiptoe among them, blossoms blush in gentle pinks and hues of blue and purple daub primroses and miniature grape hyacinths that dot the landscape - a cerulean sky a beautiful backdrop to all this frippery. A chorus from our winged friends disturbs the winter silence, heralding a new awakening.
And we are back at the garden again. Rosy rhubarb in its darkened chamber forcing its way skyward, hidden treasures revealing themselves as we peep under our cloches. We look forward to the new growing season with anticipation and excitement, optimism and hope.
Only peppery rocket is ready for sandwiches so in the meantime I thought a few soup recipes before it becomes too warm for them. Chickpea, chilli and lime from the Covent Garden soup book kicks and punches, igniting a fire in your belly. The leek and cannellini bean from the Good Food Guide is its polar opposite, smooth, foaming, unassuming and mellow, destined to add calm to a fractious day.
https://www.bbcgoodfood.com/recipes/creamy-leek-bean-soup
http://www.food.com/recipe/chickpea-chilli-and-lime-soup-521377#activity-feed
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