Recipe Study No. 1: I am always torn when the time comes to commit to a resolution for the new year. Accomplishing my goal weight or finding time to meditate every day might be topping the list but there is something more imperative. I want start being more human - show compassion when I am frustrated, laugh at myself, get my hands dirty in the vegetable garden, and embrace the long route instead of taking the easy way out. It is hard to find the first task that will propel this goal, but right now it feels like this blog might just be the place.
We decided to do a soup recipe study; since we are amidst winter days. Nothing brings me happiness like a creamy soup. In my college days, soup came from a can. I would add heaps of salt to intensify the flavor. It wasn't a foodie experience, it was consumed for sustenance. I am reminded of how easy it was to get to my final product. First: open can. Second: Pour in pot. Third: Add salt and heat. A meal in less than 5 minutes certainly is appealing as I find myself draped in a quilt to keep warm in my cold aged house during the heart of winter. But such an attempt would be considered the short route. 2014 is for the long road, the full experience, the beginning, middle and end, the start from scratch. So, I begin this new year with a homemade soup - Parmesan Asparagus Soup with Dill and hints of Lemon.
- 2 1/2 bunches of asparagus
- 4 tablespoons of unsalted butter
- 1 large onion
- 3 garlic cloves
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 6 cups of chicken broth
- 3 teaspoons of fresh lemon juice
- 1/2 cup of grated Parmesan cheese
- 2 teaspoon of fresh dill
- Chop the onions. Peel and smash the garlic. Melt the butter in a large pot of medium heat, then add the onions and garlic. Cook for about 10 minutes, stir occasionally to prevent browning.
- Cut the tips off the asparagus and set aside. Chop the asparagus spears into 1/2 to 1 inch pieces.
- Add the chopped asparagus spears, chicken broth, 1 teaspoon of dill, salt, and pepper to the pot. Bring it to a boil, then turn heat to low. Simmer covered for 30 minutes.
- Purée the soup: If using an immersion blender, submerge and blend until completely smooth. If using a blender, blend the soup in 3 batches. Return the puréed soup to the pot. Bring soup back to a simmer.
- Stir in the lemon juice. Stir in the grated parmesan cheese in sections.
- Add more salt, pepper, dill, or lemon juice to perfect desired taste.
- Sever hot and add dill garnish.