First "Tasty Tuesdays" recipe of October 2015
Hello, everyone!
After a relatively brief hiatus, "Tasty Tuesdays" is back! Because it's officially fall (even though it doesn't feel like it some days), I'm offering y'all yet another soup. This time, it's a recipe for "Cream of Asparagus Soup", and it's from one of my newer cookbooks: "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik.
I was intrigued by the premise behind this cookbook (making large batches of food and freezing some of it for later), primarily because I'm gearing up for this year's NaNoWriMo event. I really like the idea of being able to pull something out of the freezer, defrost/heat it, and then eat while I'm wrestling with my muse to pull off another NaNoWriMo win. So... My goal is to spend the rest of October cooking... AND freezing... a variety of recipes from this cookbook, starting with this
Cream of Asparagus Soup
2 pounds fresh asparagus, cleaned and fibrous ends snapped off
4 cups chicken (or vegetable) broth
1/4 cup chopped onion
1 large carrot, cut into 2-inch pieces
1 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
2 one-quart freezer bags or 1 one-gallon freezer, labeled
1. Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce head and simmer for 4 minutes. Drain water, reserving 1 cup. Cut asparagus into 2-inch pieces and set aside.
2. Return reserved water to pan. Add broth, onion, and carrot and simmer until vegetables are soft, about 10 minutes.
3. Put broth, vegetables, and asparagus in a blender; blend until smooth (some small chunks of asparagus are okay). Stir in cream, salt, and pepper. Cool.
4. Divide cooked soup evenly between two 1-quart bags, or pour into a 1-gallon bag.
5. Seal and freeze.
TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Reheat soup in a medium saucepan over low heat.
More soup?
Using the warehouse size asparagus in this recipe means the yield is smaller than that of our other recipes. Feel free to multiply the recipe, but take care with the seasonings.
Well, there you have it... The "Fix, Freeze, Feast" recipe! Bon appetit!!
After a relatively brief hiatus, "Tasty Tuesdays" is back! Because it's officially fall (even though it doesn't feel like it some days), I'm offering y'all yet another soup. This time, it's a recipe for "Cream of Asparagus Soup", and it's from one of my newer cookbooks: "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik.
I was intrigued by the premise behind this cookbook (making large batches of food and freezing some of it for later), primarily because I'm gearing up for this year's NaNoWriMo event. I really like the idea of being able to pull something out of the freezer, defrost/heat it, and then eat while I'm wrestling with my muse to pull off another NaNoWriMo win. So... My goal is to spend the rest of October cooking... AND freezing... a variety of recipes from this cookbook, starting with this
Cream of Asparagus Soup
2 pounds fresh asparagus, cleaned and fibrous ends snapped off
4 cups chicken (or vegetable) broth
1/4 cup chopped onion
1 large carrot, cut into 2-inch pieces
1 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
2 one-quart freezer bags or 1 one-gallon freezer, labeled
1. Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce head and simmer for 4 minutes. Drain water, reserving 1 cup. Cut asparagus into 2-inch pieces and set aside.
2. Return reserved water to pan. Add broth, onion, and carrot and simmer until vegetables are soft, about 10 minutes.
3. Put broth, vegetables, and asparagus in a blender; blend until smooth (some small chunks of asparagus are okay). Stir in cream, salt, and pepper. Cool.
4. Divide cooked soup evenly between two 1-quart bags, or pour into a 1-gallon bag.
5. Seal and freeze.
TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Reheat soup in a medium saucepan over low heat.
More soup?
Using the warehouse size asparagus in this recipe means the yield is smaller than that of our other recipes. Feel free to multiply the recipe, but take care with the seasonings.
Well, there you have it... The "Fix, Freeze, Feast" recipe! Bon appetit!!