We are now in the midst of the so called ‘Big Thaw’ here on the Eastern Seaboard of the US. Winter Storm Jonas ended up dumping around 20 inches of snow on my locale and has now drifted across the Atlantic and deluged London with a shed load of rain
What’s left of the snow after the Thaw
After the storm passed, I popped in to my local stores to replenish my fresh veggies etc. Whilst browsing the shelves (mostly empty that day because (a) people went on a crazy buying spree before the storm landed; then (b) the trucks had trouble getting through due to the epic snowfall) I found a few bunches of Asparagus spears and a picture of a steaming bowl of soup popped into my head!
The main ingredients
As soon as I got home, out came the pot and having located the other simple ingredients required, within just over half an hour what started in my minds eye was warming me up…..
Ingredients (serves 4)
- 8 oz Asparagus spears
- 1 onion
- 1 large potato
- 2-3 sticks of celery
- 2 cups (16 fl oz) of vegetable stock
- 2 bay leaves
- 1 tbsp of Marmite, or Vegamite (optional – use more concentrated stock as an alternative)
- 1 tbsp vegetable oil (I used sunflower oil)
- 1 tbsp of half n half (single) cream (optional)
- Salt and pepper to taste
Sauteed Veggies
Method
- Dice the vegetables into small chunks
- Add the oil and chopped veggies to a large pot and saute for around 5 minutes, or until they soften
- Add the stock (Marmite), bay leaves and seasoning
- Bring to the boil and add up to another 2 cups (16 fl oz) of boiling water
- Simmer for 30 minutes
- Blend with a food processor, or hand blender to form a potage then mix in the cream
Add stock, more water and simmer
That’s it done! This is a great soup whatever the occasion, I’ve served it for a starter course at a festive meal and also, like today, as a healthy snack. You can make it Vegetarian or Vegan depending on whether you add or delete the cream.
Its also great served with Smoked salmon on sourdough bread as I ate it today
taste2taste 