Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
Bacon Soup with Broccoli and Asparagus
Saturday, May 10, 2014
Yall have probably noticed I havent been blogging as much these past few weeks as I used to. Or you havent because you, ya know, have a life and interests outside of your laptop. Good for you, you!! But if you dont, and if you wait with baited breath for the updates you get from me in your Google Reader, I owe you an apology.
You see, I havent felt very inspired recently--to either write or cook new things. And thats just fuckin odd for me. I just look at the color pink and suddenly get a million ideas swirling around my head. Of course, theyre all ideas for nail polish colors, but theyre ideas nonetheless! I think part of the reason I havent felt super inspired to blog these past few weeks is because I havent been trying any new recipes, and lets face it: thats what most of you come for (although I also have quite the eye for cute outfits...even if I do only post them once every 27 years).
So, when Kyle and I received our first official wedding gift from my parents of the INCROYABLE Wustof knives we registered for, I finally felt inspired to try something new. And with that, I give you Bacon Soup.
{Literally, the game changer of our kitchen. Thanks Momma and Dad!!! Yes, I call my "mom" Momma. Im from Texas!}
{Wustof knives and a Vitamix are practically the only things you need in a kitchen.}
I I say Bacon Soup because despite the green vegetable in here, this basically just tastes like liquid bacon and I am sorry, but how could you not like that??
Even vegetarians will tell you they like bacon!!
Thats actually not true. Theres nothing here for vegetarians.
Ha, ha, Im just kiddin, Im Ellen!
Bacon Soup (with Broccoli and Asparagus)
Makes 8 cups
- 1/2 lb of bacon, diced, plus a couple strips for garnish
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1.5 pounds of broccoli cut into florets
- 1.5 pounds of asparagus, roughly chopped
- 4 cups chicken broth
- salt and pepper
1. In a large pot over medium heat, brown bacon until almost crispy.
2. Toss in onion and garlic to saute in rendered bacon fat until tender (about 2 minutes).
3. Add vegetables and chicken broth to bacon, onion, and garlic. Bring to a boil and then reduce to a simmer for about 20 minutes, or until vegetables are tender.
4. Dump everything into a blender and blend until everything is well pureed and soupy. Season with plenty of salt and pepper to taste.
5. Eat and marvel at the wonderment of bacon soup.
Asparagus Yellow Pea Lentil Soup
Wednesday, March 5, 2014
I made this with red lentils, believe it or not. I was afraid they would make a muddy-coloured soup, but it turned out to be quite a decent shade of green. And very tasty! In my mind I had been picturing it made with yellow split peas but it turned out I didnt have any. Ill have to try that next.
As ever, if you are using commercial chicken stock be careful with the salt - many of them will have enough you dont need to add much if any. Homemade stock will be a different story.
6 to 8 servings
40 to 60 minutes prep time
2 cups split yellow peas OR red lentils
4 cups chicken or vegetable stock
2 cups water
500 grams (1 pound) asparagus
2 tablespoons chicken fat or mild vegetable oil
3 or 4 green onions,
1 teaspoon cumin seed, ground
2 teaspoons coriander seed, ground
1 teaspoon ground ginger
salt & pepper to taste
Pick over and rinse the split peas or lentils. Put them in a large soup pot with the chicken stock and water. Bring to a boil and simmer until they begin to disintegrate, about 20 to 40 minutes. Stir regularly.
Meanwhile, wash and trim the asparagus. Cut it into small pieces and when the peas or lentils are cooked, add it to the pot. (You may wish to set aside the tips to use as a garnish, in which case they should be cooked separately just before serving the soup.) Continue cooking until the asparagus is quite tender, about 7 minutes.
Trim, clean and chop the green onions, wild leeks or garlic greens. Heat the chicken fat or oil in a skillet and cook them gently until soft and tender. Add the ground cumin and coriander, and the ginger, and cook for a minute or two more. Add them all to the soup. Taste and adjust the seasoning with salt and pepper.
Purée the soup in a blender or food processor until very smooth; it will likely need to be done in at least two or three batches.
To serve, reheat the soup and top with the hot cooked reserved asparagus tips (if in fact you reserved them.)
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As ever, if you are using commercial chicken stock be careful with the salt - many of them will have enough you dont need to add much if any. Homemade stock will be a different story.
6 to 8 servings
40 to 60 minutes prep time
2 cups split yellow peas OR red lentils
4 cups chicken or vegetable stock
2 cups water
500 grams (1 pound) asparagus
2 tablespoons chicken fat or mild vegetable oil
3 or 4 green onions,
1 teaspoon cumin seed, ground
2 teaspoons coriander seed, ground
1 teaspoon ground ginger
salt & pepper to taste
Pick over and rinse the split peas or lentils. Put them in a large soup pot with the chicken stock and water. Bring to a boil and simmer until they begin to disintegrate, about 20 to 40 minutes. Stir regularly.
Meanwhile, wash and trim the asparagus. Cut it into small pieces and when the peas or lentils are cooked, add it to the pot. (You may wish to set aside the tips to use as a garnish, in which case they should be cooked separately just before serving the soup.) Continue cooking until the asparagus is quite tender, about 7 minutes.
Trim, clean and chop the green onions, wild leeks or garlic greens. Heat the chicken fat or oil in a skillet and cook them gently until soft and tender. Add the ground cumin and coriander, and the ginger, and cook for a minute or two more. Add them all to the soup. Taste and adjust the seasoning with salt and pepper.
Purée the soup in a blender or food processor until very smooth; it will likely need to be done in at least two or three batches.
To serve, reheat the soup and top with the hot cooked reserved asparagus tips (if in fact you reserved them.)
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