The best cooking advice I ever got from my mother was to never put away the soup pot. Soup is not stuck in a season. In the winter, we seek hearty, meaty and comforting bowls of steaming stew. In the summer, we put the bowls in the fridge to chill and fill with fresh, often raw potages to soothe and cool. But spring is a different kettle of broth as the soups we make tend to bridge the gap between seasons; leaving the root vegetables behind and filling our bowls with bright, tender greens. These days I’m embracing the bounty of fresh vegetables I’m seeing in the markets: stalks of bright, green asparagus, spring peas, fennel, artichokes, spring onions and loads of lemons. These seasonal...
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