Wednesday, May 26, 2010
Saturday, May 15, 2010
Sunday, May 09, 2010
Asparagus Soup with No Dairy Garlic Cream
1 lb asparagus stems
2 TBS EVO
1 cup yellow onion small dice
½ cup rolled oats
5 cups Vegetable stock
1 medium head separated into cloves and peeled
2 TBS EVO
1 cup water
4 sprigs thyme
Freshly ground black pepper
2 tsp fresh lemon juice and chopped parsley for garnish
During asparagus season I save the snapped off ends of all the asparagus I prepare and I use these ends to make soup. For this recipe use one pound of those ends which you have slit down the middle. In addition select maybe 6-8 thin spears and slice 4 one inch slices off each of them to add to the finished soup. Cook these tips for 4 minutes in boiling salted water and set aside.
Warm the oil in a soup pot and add the onion and sauté for 8-10 minutes until they soften. Add the oats, the slit stems and the stock and bring to a boil. Lower the heat and simmer partially covered for about 30 minutes.
Once this has cooled put in the blender, puree, and then run the mixture through a sieve using the bottom of a soup ladle to push through the juice. Discard the fibrous remains. Return to a saucepan.
In a smaller saucepan prepare the garlic “cream” by combining the garlic, oil water and thyme. Simmer uncovered until the garlic is soft, about 20 minutes. Discard the thyme sprigs and transfer to a blender. Puree and add back to the soup. Add the reserved cooked tips and salt and pepper to taste. Just before serving, freshen with lemon juice and a sprinkling of chopped parsley.
I grew up on raw milk. My mother, a physician, believed that it would help us develop a better immune system. When I retired after a 30 year teaching career, I had 2 years of unused sick leave, a testament to the effectiveness of the raw milk of my childhood.
I guess I am a little cranky these days about a world in which people who want to feed their families from sustainable farms bump up against a highly tuned regulatory mechanism working for the benefit of the big milk producers, while Congress wrings its hands about how to (or even IF to) regulate a financial industry that took us to the brink of disaster and then took OUR money to cover their bad choices.
I am not a tea-paryter ... but I could become a milk-partyer.
Friday, May 07, 2010
I must say I feel that the season is at least two weeks ahead this year. The landscape looks like Memorial Day not May Day. I even got my first whiff of autumn olive this morning. Two extra weeks of growing season is fine with me.