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Author Notes: For some reason, when I thought of entering a soup for this spring vegetable contest, I almost felt as though it was too easy. Just throw spring veggies in a pot, simmer and blend, right? simple. not so much, i found, after 2 so-so attempts with various spring veggies. Then I saw mrs wheelbarrow's post for pickling asparagus and decided that I must have pickled asparagus. and at the same time, learned what to do with the hardened stems I am always throwing away. Make a soup. this is pretty much a combination of what I picked up at the farmer's market this week and whatever didn't work on my other tries. third time's a charm, right? —edamame2003
- 2 cups chopped asparagus
- 1 cup chopped leeks
- 1 cup chopped celery
- 3 cups chicken or vegetable stock
- 3 garlic cloves, chopped
- 1 tablespoon tamari or soy
- 1 teaspoon lemon thyme (off stems)
- 1/2 teaspoon cumin
- 1/4 cup cilantro
- 1 tablespoon butter or oil
- 1 tablespoon olive oil
- dollop of greek yogurt or creme fraiche
- lime wedge
- melt butter w/oil in a pot and add garlic, leeks, celery and asparagus
- let vegetables wilt over medium heat for about 15 minutes
- Add stock to vegetables and bring to a boil. Simmer to soften for about 20 minutes.
- Add thyme, cumin and tamari and simmer for another 5 minutes.
- Blend with an immersion blender or pour in a blender. Right before blending, add the cilantro.
- Top with a dollop of creme fraiche or greek yogurt and a squeeze of lime.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Just Pudding It out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
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Savory yogurt is whey cool.
We give it 8 tentacles up.