Most of the day here was just as chilly and cold as yesterday, so I chose to create a menu that would “balance things out” between seasons. The soup starts out as a pretty traditional rendition of the ubiquitous “chicken noodle soup.” But the additional spring vegetables help elevate it into the “go-between” season and also makes it a bit more “hearty.” In fact, this menu was enough for me just as I present it: soup and bread. But if you have a bigger appetite, then I suggest adding some type of heavy dessert such as a slice of chocolate cake, or chocolate ice cream, or if you are feeling really decadent, BOTH!

Spring chicken soup with aromatic vegetables, chopped asparagus spears, snap peas, and pasta
Bread Chez Edouard spread with herbed goat cheese

Dessert of choice (see above)

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