When you see the first perennial asparagus spears appear, you know it is finally spring! Fortunately for us, asparagus is not only a culinary delight, but it is also a nutritional winner.
This simple asparagus is made even more delicious by using 3 to 4 leeks in place of onions.
Leeks are milder and more refined in flavor than onions and produce a pleasing aroma and sweeten as they cook. Plus they produce no tears while cutting 😂.
Last but not least, add a little coconut milk or coconut cream to add a healthier richness to this soup. This is definitley one of my favorite things to make with asparagus.
If you prefer a heartier soup, you can also refer back to this recipe which has a little bit of left over rice added. In case you didn’t know, cold white rice reheated is a healthy resistant carb.
Last week I also made this risotto and subbed out the summer squash for asparagus. It worked perfectly. I added the tender spears in the last step.
Rob and I also enjoyed our fair share of asparagus dishes our long weekend away celebrating my 60th birthday. Our air B & B was delightful. If you have the opportunity to visit Sioux Falls, check out the Old Dutch House! It’s definitely at the top of our list of Air B&B’s we have ever stayed at.
I knew from the minute I walked in, we were meant to stay here. There were notes scattered throughout the home welcoming us.
The host also left us an autographed copy of his book.
The first night we dined at Parker’s Bistro we both really enjoyed our entrees but the asparagus was extra flavorful. I am not sure if you can see the sprinklings of red pepper flakes, but I am definitely going to try and replicate this dish.
We also went back the next night for one of the best flourless chocolate cakes I have had in my life.
The highlight of our weekend was most definitely running my first live race in almost two years and attending this show.
My husband and I discovered this show by accident while at dinner both Friday and Saturday night. Both nights we were told by others waiting for their tables and by our wait staff this show brought in people from all around the US. In fact we chatted with people from Florida, North Carolina, Iowa, and Wisconsin. The city was extra busy all week and weekend.
Neither one of us knew anything about the show but we both agreed, we’d pay again to see it again. At times we were over whelmed with emotions and tears in our eyes, and at other times we were laughing out loud. If you have the opportunity to see this on broadway, in a theater, or even on Apple TV, I highly recommend.
So I have officially entered a new decade. I ran 128 miles in April, I ran a half way decent 10K on my birthday, and I am happily living a life I love. Remember friends…Age is just a Number
Now lets make some soup…..
SIMPLY “CREAMY” ASPARAGUS SOUP WITH LEEKS
INGREDIENTS:
- 8 tablespoons coconut ghee or grass fed butter
- 3 1/2 to 4 cups chopped leeks
- 8 cups veggie broth or bone broth
- 2 to 3 pounds or bunches asparagus
- 1/2 cup coconut cream
- salt and pepper
- fresh lemon thyme or dill to taste
- 1/2 fresh squeezed lemon (optional)
DIRECTIONS:
- Heat ghee or butter in soup pot.
- Add leeks and cook till tender.
- Add stock of choice, bring to boil.
- Cut tips off asparagus and reserve.
- Chop stems and add to pot. Simmer gently until asparagus is very tender, 15 to 20 minutes.
- Puree with immersion blender. Add tips and cook gently 5 mintues.
- Stir in cream, salt, pepper, lemon juice. Add thyme or dill.
- Pour in bowls and garnish as desired. Simply is better
What is your favorite way to prepare asparagus?
Have you seen Come From Away or is this your first time hearing about this show too?
Do you have a favorite place you like to go for a long weekend?
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