Soups may not be your first meal choice for warmer weather, but just because temperatures are on the rise doesn’t mean you should set aside your favorite soup pot just yet. Spring is the perfect time ...

(Mass Appeal) – If the start of Spring and warmer weather inspires you to cook new dishes, Chef John Slattery is here with a recipe for Spring onion soup with chive crisps.

1. In a large soup pot over medium heat, melt the butter. Add the onions or leek and celery. Cook for 5 minutes, stirring often, or until they soften but do not brown. 2. Add the potatoes and stock.

While most people who see all the young, vibrant spring produce in the markets might immediately think to blanch it quickly to preserve its bright green flavor and crisp texture, I’m a “boil it” guy.

I crave soup year-round. For me there’s no bad time to make (or eat) soup. In the depth of winter, I simmer up hearty pots of beans, vegetables, meat, herbs and stock. But at this point in the season, ...