I found the BEST asparagus at our farmer’s market the last time I went! Tiny little pencil thin. Fresh and 'Creamy' Asparagus Soup with Tarragon
http://www.stltoday.com/lifestyles/food-and-cooking/recipes/fresh-and-creamy-asparagus-soup-with-tarragon/article_5cbfa178-3b75-556a-b2c4-b2eb6872a301.html
Yield: 4 servings
This week at area farmers markets, look for fresh asparagus, locally foraged morel mushrooms, local honey, eggs, kale, spinach, micro-greens, romaine and butter crunch lettuces, spring onions and baby carrots. Start your own garden with a wide selection of herbs, veggies and flower starts for planting at home. To help you use that asparagus, here is a recipe from last year’s Let’s Eat section for Fresh and “Creamy” Asparagus Soup with Tarragon.
1 1/2 pounds asparagus (about 1 1/2 bunches)
1 3/4 cups low-sodium chicken or vegetable broth
1 3/4 cups water
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced yellow onion
1 small Yukon Gold potato (about 6 ounces), peeled and thinly sliced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
Ground black pepper
Chopped fresh tarragon, to serve
Croutons, to serve
1. Cut off the bottom woody ends of the asparagus, rinsing them if they are dirty and reserve them. Cut off the tips of the asparagus and set them aside. Chop the stems into 1-inch lengths.
2. In a medium saucepan, bring the broth and water to a boil. Add the asparagus tips and simmer until they are crisp tender, 1 to 3 minutes. Use a slotted spoon to transfer them to a bowl. Set aside.
3. Add the reserved woody ends to the liquid, bring to a boil, reduce the heat and simmer for 15 minutes.
4. Meanwhile, in a second medium saucepan over medium, heat the oil. Add the onion and cook until softened, about 5 minutes.
5. Pour the asparagus stock through a strainer into the saucepan with the onion, pressing on the asparagus ends to extract as much liquid as possible. Discard the ends.
6. Add the potatoes and salt to the saucepan and simmer until the potatoes are tender, 4 to 5 minutes. Add the chopped asparagus stalks, then bring the stock to a boil and simmer until the stems are barely blanched, 1 minute for thin stalks, 2 minutes for medium stalks and 3 minutes for thick stalks.
7. Working in batches, transfer the mixture to a blender and carefully blend until smooth, transferring the soup as it is pureed to the empty saucepan. Stir in reserved asparagus tips and the lemon juice. Season with salt and pepper, then continue cooking just until heated through. Divide between serving bowls and top each portion with tarragon and croutons.
Per serving: 230 calories; 14g fat; 5mg cholesterol; 22g carbohydrate; 5g fiber; 5g sugar; 6g protein; 320mg sodium.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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