SINCE IT'S SPRING....Recipe Thursday

You get 2!

SPRING GREEN SOUP-the epitome of.

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent. If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

Ingredients:

(Serves 4)

1 cucumber, peeled
1/2 pound pencil-thin asparagus, tough ends trimmed
2 cups cold water
1/4 pound spinach, tough stems removed, rinsed well
4 scallions, cut into 2-inch lengths
1 ripe avocado, pitted and peeled
1/4 cup fresh mint leaves, plus more for garnish
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon coarse salt
Freshly ground pepper
4 to 6 fresh sorrel leaves, for garnish (optional)

Directions:

Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.

Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.

Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.

(And to offset the healthy recipe):

SPRING CELEBRATION CARROT CAKE

My older daughter has been making this cake for her baking business, Dea's Sweet Treats. She is fundraising for the People to People student ambassador program for which she was nominated. This will enable her to spend a month in Europe as a cultural liason learning, educating and promoting peace. Greece, Italy and France!

Her carrot cake rocks-it's right on par with her Dad's, and he was a pastry chef/baker for 20+ years!

Cake:

1 1/2 cups grated fresh carrots

(about 2 large) 1 cup walnut pieces

1/2 cup finely chopped fresh pineapple (see Cooks Note)

2 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine salt

4 large eggs

1 1/2 cups sugar

1 1/4 cups vegetable oil

4-ounce pureed carrots

Icing:

2 (8-ounce) packages cream cheese (1 pound), at room temperature

12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature

2 cups confectioners' sugar

1 1/2 tablespoons finely grated lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

For the cake: Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.

For the icing: Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.

To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Top with a second cake layer, and repeat with remaining icing. Serve.