Wednesday, March 17, 2010

Holy Asparagus!

So I went a little crazy with the asparagus at the Farmer's Market and grossly overestimated how much I would need. I was left with the task of both finding a way to use a large amount of leftover asparagus before it went bad as well as making an original creation as we had eaten it just the night before. Though I am not really a big fan of "Cream of..." soups mostly due to the fact that they involve high fat, I was able to find a recipe for Aspargus Soup on Cooking Light's website that I just slightly modified. Be very careful with adding much salt here as its super easy to overuse. I served it with some lean steaks I got at Ralph's the day before. I marinated the steaks overnight in Worchestire sauce, seared, and then broiled.

ASPARAGUS SOUP
3 c. chopped asparagus (about 2 bunches)
2 c. fat-free chicken broth

1 bay leaf

2 tsp. crushed/minced garlic

2 c. non-fat milk

Dash of nutmeg
2 tbsp. cornstarch
1/4 c. milk

2 tsp. butter
Dash of Pepper

Dash of lemon Juice

Combine asparagus, chicken broth, bay leaf, and garlic in a saucepan over medium-high heat, bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in food processor or blender, process until smooth (better to overdue it so you don't have chunks of asparagus). Add milk, pureed asparagus, and nutmeg to large saucepan, stirring until blended. While mixture warms on med-high heat as you are trying to bring it to a boil, mix the cornstarch with the additional cold milk. Once the soup mixture on the stove is boiling, add the cornstarch mix to the saucepan and stir, bringing heat back down to medium so it will simmer. Continue to stir as soup thickens to desired consistency. Add more cornstarch mix if you want a thicker soup (just be sure to mix the cornstarch with cold milk before adding directly to the hot mixture). Once soup is at desired consistency remove from heat. Add butter, pepper, and lemon juice.

Ryan Approved.

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