Want To Buy A House?

20 Jan

This is CG’s recipe.  She made us this soup the night she tried to sell us her house.  (We didn’t buy the house; we have our own.)  The soup is kind of stellar.  If you have no time or are a terrible cook, you should make this every night.  It’s quick and easy and the ingredients are light.  The recipe below centers on asparagus but you can use any vegetable you like.  Broccoli works nicely.  I like red bell pepper, too.  Using a small amount of cheese in place of heavy cream is a clever way to add richness without feeling ill afterward.

Asparagus Soup

3 cups of raw asparagus, or one bundle, chopped into one-inch pieces (trim the dry, stringy bottoms off of the asparagus stalk and discard)

2 to 3 quarts of water or so in a pot (enough to cover the asparagus)

2 to 3 tablespoons of Chevre (if you don’t care for goat cheese, substitute with Camembert, brie or blue cheese – all are equally delicious in this soup)

Salt and pepper to taste

Olive oil for drizzling (optional)

Parsley for garnish (super optional)

Bring water to a boil.  Add asparagus.  Boil 5-7 minutes, until tender.  Using a perforated (or slotted) spoon, transfer asparagus from the pot into a blender.  Using a ladle, slowly add boiling water to the blender, until the water level is half as high as the asparagus.  Blend until smooth, approximately two minutes (hot water and blenders are kind of scary – blend at a low-speed at first and hold down the lid with a pot holder – very important).  Add Chevre and salt and pepper to taste and blend for another 30 seconds or so.  Plate your soup in some deep bowls and you’re done!  If you have another minute to spare, drizzle with a teaspoon or so of olive oil.  You can garnish with parsley, too, but honestly we never do that.  Consider it when you have guests for dinner.

You’ll love this (and any variation).  Abe likes broccoli and brie soup best.  Serve with grilled cheese for a quick, satisfying meal.

(Also, you don’t really have to follow the recipe.  Here’s the quick version: boil some asparagus or other vegetable, reserve water for blending, blend 1:1/2 vegetable to water, add cheese, salt and pepper to taste, blend again!)

(Monkey plate and bowl are Shinzi Katoh.  Love.)

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