Asparagus soup...
Yay - I actually have a new recipe to post!
(I was actually beginning to fear that my hatred of both mushrooms and peppers of any sort, and my inability to eat seafood has tanked my ability to participate here.)
Anyways, we had some asparagus sitting around the house that needed using, so I looked on foodtv.com and pulled up this recipe:
Leek, Potato and Asparagus Soup
Ingredients:
2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish
Instructions:
Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!
The soup came together rather easily, but does involve a lot of vegetable-choppin'. I found it easiest to get the first "wave" of veggies going, then chop the rest as I went along. I added the teeniest bit of garlic powder to the mix, too. The leeks smelled fabulous as they cooked down! (This was my first time cooking with fresh leeks, and it was fun.)
The leek and onion flavor of the soup was somewhat strong, and threatened to overwhelm the asparagus, but was still wonderfully tasty. (I love onion soups.) I think the recipe would be even better if some mild herbs were added...next time, I think I'm going to try a little tarragon.
Enjoy!
(I was actually beginning to fear that my hatred of both mushrooms and peppers of any sort, and my inability to eat seafood has tanked my ability to participate here.)
Anyways, we had some asparagus sitting around the house that needed using, so I looked on foodtv.com and pulled up this recipe:
Leek, Potato and Asparagus Soup
Ingredients:
2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish
Instructions:
Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!
The soup came together rather easily, but does involve a lot of vegetable-choppin'. I found it easiest to get the first "wave" of veggies going, then chop the rest as I went along. I added the teeniest bit of garlic powder to the mix, too. The leeks smelled fabulous as they cooked down! (This was my first time cooking with fresh leeks, and it was fun.)
The leek and onion flavor of the soup was somewhat strong, and threatened to overwhelm the asparagus, but was still wonderfully tasty. (I love onion soups.) I think the recipe would be even better if some mild herbs were added...next time, I think I'm going to try a little tarragon.
Enjoy!