Spring

Spring

I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.

This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.

Combine all ingredients in a cocktail shaker filled with clean ice (and a few mint leaves if you have them). Shake well for 10 seconds or longer. Strain through a fine mesh strainer. Garnish with crushed pink peppercorns or a mint leaf.

If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.

Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese. 

There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.

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