A springy riff on leek-and-potato soup and a flavour-fuelled batch of finger-licking wings
M
arch is a tricky pin in the seasonal calendar, with energising winter citrus fading and spring’s stars yet to emerge. It’s a time when I find pleasure in reappraising ingredients that are routinely overlooked. Spring onions, say, which are often considered a garnish, but which are good for so much more. Their contrasting colourway is a clue to their varying intensity, with the white roots holding pungency and the greens more akin to especially bolshie chives. Today’s recipes harness the properties of both, bridging the gap between the current need for comfort and the warmer weather ahead.
Thanks to the soured cream, lime and a topping of spiced pumpkin seeds and broken tortilla chips, this springy riff on leek-and-potato soup leans in a Mexican direction. Its vibrancy screams spring, and the topping adds texture. Feel free to double or triple the quantity of the spiced seeds; they’re an excellent snack.
Prep 10 min
