Served with grilled chicken breast and watermelon.
About this time last year, I broke my right leg at the knee in a stupid accident on the farm. Since then, I've hobbled and wobbled and cobbled my way through each day, often in pain, at best with a limp, and definitely not wanting to do much physically. But today, I felt renewed. It's as if that torrential storm last night washed away my pain and cares. I got up at 9:00, sat on the porch with my diet Pepsi, and said "OK, let's get on with it."
I began by decluttering the craft room. I have discovered "Space Bags". Did you know that you can put sixteen 8-oz skeins of yarn in one large Space Bag? Stuff it, depuff it, and stick it on a shelf. Cool. I then Facebooked with my family in Florida, changed the sheets, did four loads of wash and hung them on the line, vacuumed the living room and family room, and swept and mopped the kitchen, dining room, and bathroom, did up all the dishes (and put them away!) and cleaned the kitchen. Checked the fermentation of the plum wine I made on Monday. Made a coffee cake. And have a pot of fresh asparagus and leek soup on the stove. And it's only 11:24. I expect by 11:30, I'll have also done the grocery shopping for the week on Bounty! Feeling GOOOOOD!
ASPARAGUS SOUP - ala Emeril, modified for two.
1 pounds fresh asparagus, rinsed
2 1/2 - 3 cups chicken stock
1 tablespoons unsalted butter
1/2 cup minced shallots and/or leeks,whites only, well rinsed
1 tsp. minced garlic
1/8 teaspoon salt
pinch ground pepper
2 tablespoons heavy cream
2 tablespoons finely grated Parmesan, garnish
Trim the tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. Add the leeks and garlic and cook about 3 minutes. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
Puree the soup until smooth in food processor or with immersion blender. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
I began by decluttering the craft room. I have discovered "Space Bags". Did you know that you can put sixteen 8-oz skeins of yarn in one large Space Bag? Stuff it, depuff it, and stick it on a shelf. Cool. I then Facebooked with my family in Florida, changed the sheets, did four loads of wash and hung them on the line, vacuumed the living room and family room, and swept and mopped the kitchen, dining room, and bathroom, did up all the dishes (and put them away!) and cleaned the kitchen. Checked the fermentation of the plum wine I made on Monday. Made a coffee cake. And have a pot of fresh asparagus and leek soup on the stove. And it's only 11:24. I expect by 11:30, I'll have also done the grocery shopping for the week on Bounty! Feeling GOOOOOD!
ASPARAGUS SOUP - ala Emeril, modified for two.
1 pounds fresh asparagus, rinsed
2 1/2 - 3 cups chicken stock
1 tablespoons unsalted butter
1/2 cup minced shallots and/or leeks,whites only, well rinsed
1 tsp. minced garlic
1/8 teaspoon salt
pinch ground pepper
2 tablespoons heavy cream
2 tablespoons finely grated Parmesan, garnish
Trim the tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. Add the leeks and garlic and cook about 3 minutes. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
Puree the soup until smooth in food processor or with immersion blender. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
If serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, ladle into shallow bowl and sprinkle with cheese (optional).
To serve, ladle into shallow bowl and sprinkle with cheese (optional).
