For today, I couldn’t decide if I wanted to share a recipe or do a fun post with random photos from the week and links to delicious creations around the web.
How about the recipe and a few links along the way?
This recipe could not wait until Monday. You know, because after you stuff your mom with yogurt coffee cake, baked bread pudding [gf + vegan], banana bread waffles [gf], or roasted strawberry + brown butter pancakes, she is still going to want lunch. She might not want in until 3pm but she’ll want it.
And this is just the light, flavorful, and spring-like recipe she be looking for.
Dog not included.
When I thought of making an asparagus soup I instantly thought of a few things.
- creamy + smooth in texture, but not overly thick
- add avocado + goat cheese in the soup
- include goat milk
And then I thought of one more.
- roast the asparagus
Roasting the asparagus is key! You can literally taste the roasted flavor in the soup! The goat’s milk is not overwhelming and adds nice depth + contrast.
Top each bowl with goat cheese, toasted pepitas, and a drizzle of goat’s milk and your mom will be left speechless.
Creamy Asparagus Soup with Goat Milk
- 1.5 lbs asparagus, ends trimmed
- 1.5 cups russet potato, cubed
- 3/4 cup celery, chopped
- 1 medium yellow onion, chopped [just over 1c]
- 1/2 avocado
- 5 cups low or no-sodium vegetable broth
- 3/4 cups full-fat goat milk
- 1 Tablespoon garlic, minced
- 3 Tablespoons goat cheese
- 1.5 Tablespoons ghee/oil + 1/2T oil
- 1 teaspoon thyme
- 1 teaspoon basil
- 1/2 teaspoon parsley
- 1/4-3/4 teaspoon salt
- 1/4-1/2 teaspoon black pepper
topping ideas: goat cheese, salt, pepper, toasted pepitas [pumpkin seeds], tofu croutons, bread croutons
- Pre-heat your oven to 400* and place the [washed with ends trimmed] asparagus on a baking sheet. Coat with 1/2T oil and a sprinkle of salt + pepper.
- One pre-heated, place the pan in the oven and roast for 20-25min, turning 1-2 times. Remove from the oven.
- While the asparagus is roasting, place a large pot over med-low heat and add the 1.5T ghee or oil.
- Once hot, place the onion + celery in the pot for about 10-12min, until it softens and starts to brown. Stir every minute or so.
- Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 minute, until fragrant and the garlic starts to brown. *If using a full-sodium vegetable broth, don’t add more salt until the end. If using a low-sodium broth, start by adding in 1/4t.
- Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil.
- Stir, then reduce heat to simmer for about 10-12min until the potato is tender [test with a fork]. Stir every few minutes.
- Add in the roasted asparagus and continue to simmer for 5 minutes.
- Add in the avocado and goat cheese. Turn the heat off and move the pot to a cool burner.
- Blend until smooth with an immersion blender. This can take a few minutes to make sure all of the potato is fully blended. *If using a blender, blend the soup in 2-4 batches, depending on the size. Be very careful starting at the lowest speed then working it up slowly.
- Return the soup to the pot and simmer over low/med-low heat for 10-15min, stirring every minute or so.
- Stir in the goat milk, taste, and add more salt + pepper if desired.
- Serve hot + top however you like. Let cool before storing in the fridge for up to 3-4 days in a sealed container.
How many taste testing spoons did I use?
About this many…
What? Your mom still wants dessert?
How about a Flourless Chocolate Amaretti Cake, from Spoon Fork Bacon?
Or maybe a Honey Balsamic Strawberry Galette, from Honey & Jam?
Maybe a gooey chocolate cake or two with vanilla bean ice cream, from me?
Or maybe something light + fresh, like Roasted Strawberry + Coconut Milk Popsicles, from The Year in Food?
I’ll be wishing my mom a Happy Mother’s Day from afar this year, but she might find a few goodies on her doorstep anyway.
I’ll also be wishing Baby A a HAPPY FIRST BIRTHDAY!! She is the cutest!
One more exciting thing! I just started writing a food column over at the site SHFT.
“SHFT is a multi-media platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Our mission is to convey a more sustainable approach to the way we live through video, design, art and culture.”
I am thrilled to have this opportunity and my second piece just went live this morning. My first series is on “seasonal eats,” where I will highlight one seasonal food per week and include a simple recipe.
This week – Rhubarb – with a honey lemon rhubarb compote recipe - It was my first time eating or cooking with rhubarb and I’m in love. Expect to see a few rhubarb recipes popping up soon!