Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Monday, April 13, 2020

Velvety Asparagus Soup

I bought a couple bunches of asparagus just before Easter weekend, because I come from a family that eats asparagus on Easter Sunday.  Asparagus is a vegetable whose season is early spring. I used one bunch on Saturday night, and reserved the woody ends when I prepped them.  Although I had never used woody ends to make asparagus broth, it seemed like a good thing to do.  Green planet eating is all about using food resources wisely and conservatively, to be as kind as possible to our planet.  Waste less.  This mindset is also economical, an added bonus.  So I decided next to use the woody ends to make soup.  I combined the woody ends from the first bunch of asparagus with the woody ends from a second bunch and some water to make the basic broth that would form the foundation of the soup.  Then I layered flavors:  leeks, which lend a sweetness to make anything taste good; a potato, to add creaminess; more asparagus; salt and pepper.  Simple but good.  Top it all with a little Parmigiano-Regiano and you have a delicious meal.


Bunch of Asparagus
Plus woody ends of another bunch of asparagus
1 leek, chopped
1 medium Yukon Gold potato, diced into 1/2”-1” pieces
8 cups water
1 tsp salt
Pepper to taste
4 TBS butter
Parmesan rind (optional)
Grated Parmigiano-Reggiano

Separate woody ends from asparagus stalks by bending and breaking off each stalk where it breaks naturally.  Place woody ends from 2 bunches of asparagus in pan with 8 cups water.  Cover and bring to boil. Simmer for 45 minutes to an hour, until asparagus is tender.  Blend, then strain soup through a sieve and discard solids, reserving broth.  In another pan, melt 4 TBS butter.  Add sliced leeks and saute, stirring, until soft and translucent. Add diced potatoes and salt, stir and saute for a couple minutes.  Add asparagus broth and pepper. Cut asparagus stalks into 1’ pieces. Scrape about half of them, the lower parts of the stalks, into the soup. Simmer for about 20 minutes, until potatoes are tender.  Blend soup until smooth.  Pour back into pan, add asparagus tips and pieces and optional parmesan rind.  Simmer, covered, for 5 minutes.  Taste and adjust seasoning as desired.  Remove parmesan rind. Serve with grated parmesan cheese on top. Serves 3.

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