Creamy Asparagus Soup (without the cream!)
I love the fall. It's probably my favorite season. Out on the water, we have all the sunshine and also cool, crisp nights that make sleeping onboard a dream. It also is a time when I start to make soup again, definitely my favorite menu item. I have a new recipe for a wonderful all vegetable soup that is creamy and delicious, and completely cream free! It features fresh herbs such as basil and tarragon (with a nice kick of cayenne pepper), and if you have fresh parsley available, it's healthy, to boot! It's easy and quick to make on the stovetop and can be served for lunch or light dinner, or as an opener to a well-deserved feast. On a chilly autumn evening, you may not be eating on deck, but you'll definitely be dining well.
Creamy Asparagus Soup (without the cream)
Serves 2 for several meals
1/4 c butter
1 tsp olive oil
1 yellow onion, coarsely chopped
2 cloves garlic, minced
3 cups chicken stock (you can use vegetable stock if you prefer)
1# fresh asparagus, chopped into 1 inch pieces (don't use woody ends)
1 carrot, chopped
1/2 cup (or a handful) arugula, parsley or spinach, chopped
4 large basil leaves, roughly torn
1 TB fresh tarragon, chopped (if fresh is not available, use 1 tsp dried tarragon)
pinch of cayenne pepper
salt & pepper to taste
Melt the butter with the olive oil in a large saucepan over medium heat. Add onions and garlic and saute uncovered until softened (about 8-10 minutes). Add the stock and bring to a boil. Add asparagus, greens (arugula, parsley or spinach), carrot, basil, tarragon, cayenne and salt & pepper to taste. Reduce heat, cover and simmer about 45 minutes, until vegetables are tender. Remove soup and allow to cool slightly. If you have electricity, you can use a hand blender to process until smooth. If not, use a hand masher or a food mill (or even a good strong fork will work in a pinch) to mash until smooth. Season with salt & pepper. Serve alongside sprouted grain bread or sourdough rolls, and of course, a good red wine.
(Side note: I've not yet made this soup in a pressure cooker, but my instincts tell me that it's a good candidate and would definitely save time and fuel. Follow the instructions on your cooker to determine how long you should cook it and the best way to cool down. After safely removing the lid, process until smooth as indicated in the recipe.)
Creamy Asparagus Soup (without the cream)
Serves 2 for several meals
1/4 c butter
1 tsp olive oil
1 yellow onion, coarsely chopped
2 cloves garlic, minced
3 cups chicken stock (you can use vegetable stock if you prefer)
1# fresh asparagus, chopped into 1 inch pieces (don't use woody ends)
1 carrot, chopped
1/2 cup (or a handful) arugula, parsley or spinach, chopped
4 large basil leaves, roughly torn
1 TB fresh tarragon, chopped (if fresh is not available, use 1 tsp dried tarragon)
pinch of cayenne pepper
salt & pepper to taste
Melt the butter with the olive oil in a large saucepan over medium heat. Add onions and garlic and saute uncovered until softened (about 8-10 minutes). Add the stock and bring to a boil. Add asparagus, greens (arugula, parsley or spinach), carrot, basil, tarragon, cayenne and salt & pepper to taste. Reduce heat, cover and simmer about 45 minutes, until vegetables are tender. Remove soup and allow to cool slightly. If you have electricity, you can use a hand blender to process until smooth. If not, use a hand masher or a food mill (or even a good strong fork will work in a pinch) to mash until smooth. Season with salt & pepper. Serve alongside sprouted grain bread or sourdough rolls, and of course, a good red wine.
(Side note: I've not yet made this soup in a pressure cooker, but my instincts tell me that it's a good candidate and would definitely save time and fuel. Follow the instructions on your cooker to determine how long you should cook it and the best way to cool down. After safely removing the lid, process until smooth as indicated in the recipe.)
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