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Narrow Results You've Selected: Soups & Stews Saute Spring Remove all Source Saveur (11) Cooking and Me (1) Los Angeles Times (1) Lucullian (1) The Good Sandwich (1) Difficulty Easy (12) Medium (2) Main Ingredient Vegetables (14) Lamb (3) Potato (2) Rice (2) Tomato (2) Show all... Beans (1) Cheese (1) Fish (1) Cuisine American (4) Middle Eastern (3) Eastern European/Russian (2) Greek (2) Vegetarian (2) Show all... French (1) Gluten-Free (1) Indian (1) Other (1) Spanish/Portuguese (1) Thai (1) Occasion Easter (3) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Course:Soups & Stews,Technique:Saute,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 03/07/2012 Cream of Watercress Soup Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Issue #145 04/13/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 05/08/2008 Russian Salmon Soup (Ukha) This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990). Issue #112 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 04/19/2007 Artichoke and Fava Stew with Lemon Sauce A tangy lemon sauce livens up the favas' slightly musky flavor. Issue #84 04/19/2007 Meat and Fava Stew This stew is popular in Egypt, where favas are a staple food. Issue #84 10/19/2000 Dandelion-Lentil Soup Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May. Issue #34 04/17/2007 Artichoke and Lamb Stew This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices. Issue #17 04/05/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 04/16/2007 Ragout of Peas and Morels At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996). Issue #11 08/12/2011 Cold Curried Summer Squash Soup The warming kick of curry lends depth and zing to this creamy chilled soup. Does Not Apply 05/13/2010 Grilled Red Pepper Soup Roasted red peppers give this soup a light smokiness. This recipe calls for a dollop of goat cheese and cream mixed together as a topping, but sour cream or even a spoonful of Greek yogurt will do. Continue... Does Not Apply Source: Lucullian 08/26/2009 Summer Borscht While cold-weather borscht can sometimes involve hours of simmering, this chilled version of the soup is easy to make. Continue... Does Not Apply Source: The Good Sandwich 07/31/2009 Sugar Snap Pea Soup with Parmesan Cream This sugar snap pea soup from the Los Angeles Times is a breeze to make, as opposed to English pea soup. Does Not Apply Source: Los Angeles Times 12/29/2007 Coconut and Yam Curry (Kaalan) Sour yogurt delivers the full flavor of this traditional Keralan dish, made of yams and coconut. Does Not Apply Source: Cooking and Me