Rec. Asparagus Soup with Chives & Goat Cheese

M

marsha-tbay

Well-known member
Asparagus Soup with Chives and Goat Cheese

2 lbs. asparagus, about 2 bunches

1 medium potato

1 small onion, peeled and chopped

1/4 cup fresh chives, chopped

1/4 cup Italian parsley, chopped

2 tbsps. butter

4 cups vegetable or chicken stock

salt and pepper to taste

1/4 cup soft goat cheese

Snap asparagus stems where they break easily; discard ends. Rinse well under cold water. Cut asparagus into 1 inch pieces, reserving 16 tips.

Peel potato and cut into 1/2 inch pieces. Coarsely chop onion; chop chives and parsley.

In large skillet, melt butter over medium heat. Add chopped onion and saute about 2 minutes until onion is soft but not browned. Add asparagus, potato, chives and parsley, saute 6 minutes longer. Stir in all but 3 tablespoons of stock, bring to boil, reduce heat and minutes until vegetables are tender.

In batches, puree soup in food processor. Return to pan and season to taste with salt and pepper. Steam reserved asparagus tips with remaining 3 tablespoons of stock until just tender (about 3 minutes).

Pour soup into 4 bowls, top with 4 asparagus tips and 1 tablespoon goat cheese.

Makes 4 servings.

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Rec. Chicken & Chayote Soup

Chicken and Chayote Soup

1 chayote, 12 oz. or 12 ounces zucchini
1 tablespoon vegetable oil
1 white onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 fresh jalapeno chiles, rinsed, stemmed, and thinly sliced
1 teaspoon cumin seeds
4 cups fat-skimmed chicken broth
1 can, 14 ozs. diced tomatoes
1 can 15 ozs. garbanzos, rinsed and drained
4 boned, skinned chicken breast halves (6 oz. each), rinsed
1 firm-ripe avocado, pitted, peeled, and sliced
2 tablespoons chopped fresh cilantro
lime wedges
salt
hot cooked rice

Rinse chayote and cut into 1/2-inch cubes (you can cut through edible seed).
Set a 5 to 6 quart pan over high heat. When hot, add oil, onion, garlic, chiles, and cumin; stir until onion begins to brown, 2 to 3 minutes. Add broth, tomatoes (including juice), garbanzos, and the chayote; bring to a boil.
Add chicken in a single layer, pushing down to submerge in liquid. Return to a boil, then cover pan tightly and remove from heat. Let stand until chicken is no longer pink in center of thickest part (cut to test), 15 to 17 minutes. With tongs, lift chicken out. Return soup to a boil over high heat; if chayote is not tender, simmer, covered, until tender when pierced. Cut chicken breasts crosswise into thick slices, leaving pieces next to each other; with a wide spatula, transfer each sliced breast half to a wide bowl.
Ladle soup into bowls. Distribute avocado and cilantro over chicken and garnish with lime wedges to squeeze over servings. Add salt to taste. Serve with rice to spoon into soup.
Makes 4 servings.

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Rec. Butternut Squash & Leek Soup

Butternut Squash and Leek Soup

2 tablespoons unsalted butter
4 leeks, white and tender green parts only, coarsely chopped
1 celery rib, chopped
1 garlic clove, smashed
1 quart vegetable stock, preferably homemade
3 cups butternut squash, peeled and cut into 1/2-inch dice
1 tablespoon tomato paste
1 large bay leaf
sea salt and freshly ground pepper
1/4 cup flat-leaf parsley leaves
1/2 cup heavy cream

Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the stock, squash, tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley.
Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook just until heated through. Season with salt and pepper and serve. Serves 6.

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looks great except...

i'm surprised that the chicken isn't browned as well as the squash. also, with the increased availability of chayote, search it out. zucchini (its fame as an ingredient in daiquiris aside) is a poor substitute for chayote.

 
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