Spring Soup

Spring by Gerard Manley Hopkins

Nothing is so beautiful as spring--
  When weeds, in wheels, shoot long and lovely and lush;
  Thrush's eggs look little low heavens, and thrush
Through the echoing timber does so rinse and wring

The ear, it strikes like lightning to hear him sing;
  The glassy peartree leaves and blooms, they brush
  The descending blue; the blue is all in a rush
With richness; the racing lambs too have fair their fling.

What is all this juice and all this joy?
  A strain of the earth's sweet being in the beginning
In Eden garden.-- Have, get before it cloy,

  Before it cloud, Christ, lord, and sour with sinning,
Innocent maid and Mayday in girl and boy,
  Most, O maid's child, thy choice and worthy the winning.

I have good news and bad news.

The good news is, I have another great recipe to share with you. The bad news is, it is really not photogenic.

Not that any of the photography here is that great… but I had more trouble trying to get a decent snapshot of this Spring Soup than I usually do. And I tried on two separate occasions.

So… I hope you’ll enjoy looking at the lovely plum and apple blossoms and just take my word for it that this is a wonderful and tasty soup.

Spring Soup (Adapted from Treat & Trick)

4 C vegetables (I used fresh squash, carrots, corn, etc.,)
Olive Oil
2 cloves garlic, minced
6 C chicken stock
2 medium potatoes, mashed
1 C milk
1/2 tsp dill
Salt & pepper, to taste

Heat olive oil in a large soup pot. Add garlic and sautee. Toss in your veggies, cooking and stirring for around 2 minutes. Pour stock over everything and bring to a boil. Reduce heat and simmer until vegetables are tender.

Add the mashed potato and milk to the pot. Bring to a slow boil. Stir in dill and season with salt and pepper.


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