Spring has sprung, my little bluebirds, and so I've decided to talk like I'm Amy Adams in some half-cartoon, half-real people movie. I will grin a happy grin, I will use a sing-songy voice, and I will feed the squirrels tiny nuts from the palm of my hand because, nope, never mind can't do it, squirrels are gross and vicious. How about I just cook with spring vegetables instead? I bought two pounds of asparagus the other day after Carson found a recipe in the LA Times that sounded awesome. Creamy vegetable soup yet healthy, using only 1/2 cup of 2% evaporated milk (vs. cream). I adapted it slightly by using leeks (spring!) and adding homemade croutons on top. You should put homemade croutons on top of everything, by the way, including your head.
(I just reread that linked crouton post and got embarrassed for myself all over again).
More spring inspiration here.
Asparagus Soup
(Serves 4)
Printable Recipe
2 lb. asparagus
3 T olive oil
1 leek, cleaned and chopped
2 stalks celery, chopped
1 shallot, chopped
1 carrot, chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 cup water
1/2 cup evaporated 2% milk
1 tsp lemon juice
Salt and pepper
Trim ends of asparagus. Cut remaining asparagus into 1/2-inch pieces, reserving the tips of 8 or so. In a large saucepan, heat olive oil over low heat. Add leeks, celery, shallot and carrot. Season with salt and pepper and cook for 5 minutes. Add garlic and cook another minute. Add chopped asparagus, season again with salt and pepper and cook for 5 more minutes. Add chicken broth and water, cover, and simmer for 20 minutes. (In the meantime, make your homemade croutons. Once those were cooked, I used the same pan - with an extra splash of olive oil - to crisp up the reserved asparagus tips.) Puree soup in batches using a blender, or all at once in pot using an immersion blender. Return to pot if you used a blender, and add milk and lemon juice. Warm through (don't let simmer). Pour into bowls and top with asparagus spears and croutons.
No comments:
Post a Comment