Today has been a great day, especially for a Monday. I came home after lunch and knew exactly what I wanted…
This Green Monster had 1 cup Light Silk Soy Milk, 1 banana, 4 frozen strawberries, lots of spinach, and some of the frozen fruit medley from yesterday (pineapples, peaches, kiwi, mango, and cantaloupe). Delish. Then I ran out to the store to get the Oikos Caramel (I found it!!) and the rest of the things I needed for…
“Cream” of Asparagus Soup
Here’s what you need:
- 1 Onion
- Head of garlic
- 1 Turnip
- Bunch of Asparagus
- 2 stalks of celery
- 2 cups Veggie Stock
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 tbsp Olive Oil
Preheat your oven to 400 degrees. You start by roasting the garlic. You want to slice off the top of the head so it looks like this:
And twist it up into the foil
And then throw it in the preheated oven (400) for 40 minutes. It will look like this when done:
While that is going, you wash, peel, and chop up the celery, onion, and turnip:
Then, add 2 TBSP Olive oil to a soup pan and sauté the vegetables for 20 minutes with the dried thyme and rosemary so they get soft and slightly caramelized. Once it’s gone for 20 minutes, add the vegetable broth and the roasted garlic (it will slip right out of the peel) to the pan:
Let that go for another 20 minutes and then remove it from the heat and let it cool.
While that is cooling, chop off the ends of the asparagus, and then cut them into thirds:
You want to boil another pot of boil so you can blanch the asparagus. We did it in two batches, doing the heads separately so we could use it as a garnish. Once the water is boiling, add the asparagus and let the water come back to a boil, and then let them go for two minutes.
You want to have an ice bath ready, which is basically iced water so it will stop the cooking process of the asparagus. Here’s our ice bath:
Once the asparagus has been in there for 2 minutes, you transfer it to the icebath
The reason for the ice bath is that it stops the cooking process, and helps the asparagus stay really green. Here they are blanched and chilled, and ready for the blender:
Now it’s time to put everything together for the soup. You take what was in the soup pot first (after letting it cool), and put it in the blender. Use a low speed (the lowest your blender goes) and make sure you don’t seal the blender air tight (leave the lid a little loose) or else the steam will make the top come off when you turn it on.
Now you add in the asparagus, blend it until its all broken up, and you’re done!
I also toasted a demi baguette to have with the soup
And a glass of Vouvray
All together now…
We did the spears separate from the bottoms of the asparagus to we could use it as a garnish, but you don’t have to do that if you don’t want (you can do the asparagus all together and blend the spears into the soup as well). Croutons or greek yogurt would make an awesome garnish for this soup, too. The soup was soo good, and it has a thick and creamy texture, even though there is no cream!
And here’s whats for dessert:
Sharon’s lemon sorbet with chopped strawberries. Yum!
Now I’m off to watch the Nurse Jackie Season Premier (!!!).
Have a good night!!