My husband has been traveling on business, so cooking this week has been highly abbreviated. Grill and stovetop only, and the simpler, the better. When it’s only me to cook for, I prefer to go vegetarian.
It was 97º here today as I was driving around the city, and the top was off the Jeep. No A/C for me! Just breezes and tangled Jeep hair. I want an easy, vegetarian dinner and no fuss.
Grilled some romaine for a salad tonight, and garnished it with a little crumbled goat cheese on one half, and shaved asiago on the other. I couldn’t decide between the two, so I had both!
Made some asparagus soup with many jars to spare, for the freezer. No real recipe, just threw it together. Somewhere around 10-12 cups of chicken stock, chopped onions, 3 cloves of garlic, and 4 huge bunches of asparagus. Simmered it for 20 minutes, and puréed the mixture in the Vitamix until it was as smooth as velvet. We put off getting a Vitamix for so many years. Now, I regret waiting so long! It gets used almost every day. As a scratch cook, every sauce, dressing and soup is homemade. Only 3 appliances live on the counter here at K2.0, and the Vitamix is one of them. (30-year-old Cuisinart and 73-year-old Hobart mixer are the others. They don’t make them like they used to!)
Asparagus Soup
Equipment
- Blender, immersion blender, or Vitamix
Ingredients
- 12 cups no sodium vegetable broth
- 1 cup diced sweet onion, such as Vidalia
- 3 cloves garlic
- 4 bunches asparagus
Instructions
- Peel and dice garlic. Wash asparagus and snap off lower stems from stalks and discard.
- Using a vegetable peeler, peel the asparagus stems below the floret and discard peels. Then cut asparagus stalks into thirds.
- Place broth, onion, garlic and asparagus into a large soup pot. Bring to a boil, then lower heat to a simmer and cook, covered, for 20 minutes.
- Remove pot from heat and let soup cool slightly.
- Place batches of the soup in a blender and process until smooth, or use an immersion blender in the soup pot to puree the soup.
- Serve soup garnished with homemade croutons, Parmesan cheese, and fresh lemon.
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