I spent all weekend (3 days, since its the end of the quarter!) with Herbie.
Quality time seems to have helped him warm-up (or at least we got to know each other better)
The weather's been freezing though, so it's a soup weekend.
This is from For the Love of Cooking.
"Carry on My Wayward Son" Kansas
Ingredients
3 cups of asparagus, cleaned with ends removed and sliced into thirds
2 cups of vegetable or chicken broth (I used chicken broth)
1/2 tsp of dried thyme
1 bay leaf
1 garlic clove, minced
1 tbsp flour
2 cups of low fat milk
Dash of nutmeg
2 tsp of butter
Sea salt and fresh cracked pepper to taste
2 cups of vegetable or chicken broth (I used chicken broth)
1/2 tsp of dried thyme
1 bay leaf
1 garlic clove, minced
1 tbsp flour
2 cups of low fat milk
Dash of nutmeg
2 tsp of butter
Sea salt and fresh cracked pepper to taste
Directions
Zest
of one lemon. In a large Dutch oven over medium heat, combine asparagus,
broth, thyme, bay leaf and garlic; bring to a boil. Reduce heat, cover,
and simmer for 15 minutes. Discard bay leaf. Using a blender or an
immersion blender, blend until completely smooth. Keep soup in the
blender (or pour into a bowl if using an immersion blender) and set
aside.
Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from heat, and stir in butter, lemon zest and sea salt and black pepper to taste.
Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from heat, and stir in butter, lemon zest and sea salt and black pepper to taste.
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