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.,)
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.