Monday, November 3, 2008


I've decided that one of the best ways to add more veggies to our diets is to make soup. Soup can be a meal or a side and almost always a healthy choice. I'll be looking for hearty soup recipes (meal) in Everyday Food magazines and will be experimenting with a variety of veggies for creamy soups (side).

Creamy soups are quite simple to make and will certainly increase the amount of veggies I offer my family. I made this Cream of Asparagus recipe from Epicurious and it gets two thumbs up from my family.
Cooking onions and asparagus.

Here is a basic recipe for making a creamy soup.
-Cook a chopped onion in butter or oil until soft.
-Add veggie of choice and continue to cook.
-Add broth, cover and cook for about 15 minutes.
-Return to pot and add cream.

Recipe for Cream of Asparagus:
Cut tips from 12 asparagus

1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

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