I know I'm rushing the season a bit, but I just can't help it. I adore asparagus, and as soon as it starts to show up in the grocery store -- from who-knows-where -- I lose my resolve to wait until May, when I can buy local spears at the farmers' market. If you're impatient like I am, or if you're lucky enough to live in a place where you can get local asparagus now, this Simmer is for you. Most of the time, I reach for chicken stock when I'm making asparagus soup, but today I'm sharing links to recipes like this chilled asparagus soup with spinach and avocado, from Simple Nourished Living, that do not use chicken stock as a base. Asparagus soups are delicious hot or cold, which means these recipes will carry you through from now until late summer.
Continue reading "The Saturday Simmer: Vegetarian asparagus soup recipes (hot and cold)" »
At long last, local asparagus have landed at our farmers market. Yippee doo dah! When it comes to asparagus, I'm a huge fan, and I'm also a bit of a snob. I buy in season, eat as much as I can every which way, and then -- a brief six weeks later when the growing season ends -- I give up asparagus for the rest of the year. When I saw this unusual recipe from A Veggie Venture that combines asparagus with orange, I had to share it with you. Alanna recommends you make this chilled asparagus orange soup ahead, and let it sit for at least 12 hours to allow the flavors to mellow together. I hope you'll try it.
Continue reading "Chilled asparagus orange soup, from A Veggie Venture" »
Each year, I grow a few more herbs and vegetables in my garden, and what I don't grow myself, I get in abundance from generous friends with greener thumbs than mine. Whenever I receive a gift of vegetables, I like to return some of what I make to the gift giver. Tomatoes, cucumbers and cilantro spell one of two things: salsa, or soup. Apron Strings' garden gazpacho in a jar, packed with instructions to the recipient to blend the contents into a fast, fresh soup, couldn't be more perfect, as I get to combine what I receive with what I harvest from my own garden. Pop the entire jar into the refrigerator for a few hours, then blend, taste for seasoning, and serve very cold.
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