Sunday, March 16, 2014

Little bit of soup

So I realized that I haven't actually posted anything here since the holiday's, totally unintentional.  Although to be honest the only thing I really made this winter (this long unending snow filled winter) has been soup.  My favorite was asparagus, which can be eaten well into spring.

Asparagus Soup

1 bunch asparagus, trimmed and cut into small pieces

2 cups vegetable broth

2 tsp minced garlic

In a large stockpot bring asparagus, garlic and broth to a boil; then simmer for 10 to 15 minutes.

Blend with immersion blender or in traditional blender (remember to vent for heat) until smooth.

2 tbsp butter

2 tbsp flour

Melt butter in stockpot, sift flour into butter to form roux.  Add

1 ½ cups milk

Incorporate until well mixed season with salt pepper and nutmeg.

Add blended asparagus mixture to milk mixture.  Stir until well combined.  Add

2 tsp lemon juice

Taste for seasoning and adjust as needed.

Simmer for 15 t0 20 minutes.

Serve with cornbread or crusty roll.

Adapted from Soup Bowl:  An Inspiring Collection of Soups, Broths and Chowders © 2008, Lovefood.


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