Our friend Diana from Salinas whom I wrote about during the weekend extravaganza is a superb cook, entertainer and hostess. Not only is her food yummy, but her tables are works of art, and I have seen her pull off meals for multiple people (like 10-14) for business purposes that I would never have attempted. Oh did I mention she makes it all look easy?
One of her fortes is making wonderfully flavorful dishes that are essentially simple. Maybe it is her Italian heritage. So in her honor, I would like to share a recipie that she gave me and that we enjoyed while we were there.
Cream of Asparagus Soup
3 cups sliced (1/2") asparagus (about 1 pound)
2 cups broth
1 bay leaf
3/4 tsp fresh thyme
1 bay leaf
1 garlic cloved, crushed
1 Tb flour
2 cups 1% milk (you can use something richer but it doesn't need it)
Dash of ground nutmeg
2 tsp butter
1/2 tsp salt
1/4 tsp grated lemon zest
Combine asparagus, broh, 1/2 tsp of the thyme, bay leaf and garlic in large saugcepan over medium high heat; bring to boil. Cover, reduce heat and simmer 10 minutes. Discard bay leaf. Puree mixture in blender and return to pot. Combine flour and milk and wisk into a puree and add to soup. Add nutmeg. Bring to a boil. Reduce heat and simmer 5 minutes, stirring. Remove from heat. Stir in remainder of the thyme butter, salt & lemon zest.
Serve and enjoy
2 comments:
mmm - I have been wanting to make soup lately too! We have only white asparagus here now though.
yummy.
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