Tag Archives: fresh

Cream of Asparagus Soup

Cream of Asparagus Soup

I’ve had greens on my mind quite a bit lately, and so it was only a matter of time that a vegetable not classified as a “green” but which is very green would surface.  Spring has exploded here, and it’s difficult to avoid the beautiful asparagus I’ve been seeing at the grocery store.  It’s a bit challenging to pass up a sale, so invariably a bundle is put in the basket even though it wasn’t on my list.  Unfortunately, the beautiful pencil thin stalks were pushed back in the vegetable drawer, and somewhat forgotten.  For a vegetable that has been referred to as the Food of the Kings, this is a sad state of affairs.

Often, recipes I’ve seen initiate a purchase, but in the case of the forgotten asparagus, it was the sale.  Once I’ve made the purchase, then a seed is planted in my brain and I head for the recipes.  Of course once I’d located a recipe, I realized I hadn’t seen the asparagus.  Had I really purchased it?  Not completely sure, I picked up another bunch  at the store, and when I went through the vegetable drawer, while putting the groceries away, I found the other bundle still wrapped in plastic and looking as fresh as ever.   Good thing we like asparagus because I now had quite a bit of it.

Soup was definitely in order.  Beautiful silky, creamy and very green Cream of Asparagus soup — quite different from the Campbell’s my mother used to purchase for me when I was growing up.

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Creamy Spinach and Avocado Soup

My husband and I were recently in Las Vegas wasting money everywhere except Thomas Keller’s restaurant, Bouchon at the Venetian, where we had the most amazing spinach soup.  I love spinach, and was surprised after eating the silky, rich tasting, and intensely green puree, to realize that I’d never eaten spinach quite like that before.  In fact, I’ve never even thought about it.

So with pureed spinach on my dieting brain, I came across Ben’s site, What’s Cooking Mexico? and his recipe for “Spinach Avocado Soup.”  Now, I love avocados, too, but I’ve never thought of them being anywhere except raw in a salad, guacamole, or halved in my hand with a squeeze of fresh lemon or lime and a sprinkle of salt, ready to enjoy with a spoon.  I was immediately curious.  The only problem was, I had everything except the avocados so had to wait until the next day to try it.

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