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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
Grilled Cheese, Please
Sandwiches that stop the world and melt with you
Grilled cheese, please.
It's time to travel.
Whey cool desserts.
Put cake on a pedestal.