Asparagus Soup #French Fridays with Dorie

Asparagus Soup

I was very excited on Sunday to make Dorie's Asparagus Soup. I like making a light and healthy meal on Sundays. I think it's a rebellion against my youth when Sunday was a day for a large meat and pasta meal followed by gorging on Italian pastries. We would spend the afternoon sitting in front of the TV in an insulin stupor.

So, when I pulled out Around my French Table and started to read the recipe.
"Using a vegetable peeler, peel the asparagus from about an inch..." 

WHAT, I have 2 1/2 pounds of asparagus? 

"Bundle up the trimmings in a piece of cheesecloth and tie it like a hobo's sack..." 

Where is the hobo train? I'm hopping on it right now. There is no way I'm doing all this "technique" for a Sunday soup. 

In order to keep my sanity and my Sunday rest time this is what I did:

Asparagus Soup

Inspired by Dorie Greenspan's Asparagus Soup

by Diane Balch

simplelivingeating.com

preparation time 10 minutes     cook time 30 minutes

Ingredients:

1 tablespoon of extra-virgin olive oil

1 tablespoon of butter

1 onion chopped

1 shallot chopped

2 medium leeks just the white and light green chopped

1 garlic clove chopped

2.5 pounds of asparagus stems removed, chopped

salt and pepper to taste

3-4 cups of chicken broth 

1/4 cup of creme fraiche

1 tablespoon of sherry

Directions:

1) In a large dutch oven or sauce pan on medium high heat the oil and butter.

Saute the vegetables putting them in the pot in order of their thickness and cook time: onion, shallot, leeks, garlic, then asparagus, salt and pepper. Cook vegetables until they wilt.

2) Add 3 cups of chicken broth or enough to cover all of the vegetables. Bring the soup to a boil. Once boiling reduce heat to medium low and let it simmer for about 20 minutes or until asparagus is soft.

3) In small batches puree the soup in a blender.

4) Once soup is pureed warm it up and check that it has enough salt and pepper. Mix creme fraiches and sherry into the soup just before you are ready to serve it.

asparagus, asparagus soup, french recipe, spring recipe 

My family enjoyed the soup except for my son who is back on his "anti-greens" kick, (probably polluted at school.) He's get over it, yet again!

We all thought it was a tasty soup, but nothing spectacular. It wasn't until I added the creme fraiche and the dash of sherry that it had any complexity.

If I were to make an asparagus soup without a recipe, I would roast the asparagus and then add them to a single sautéed onion or shallot. I think the leeks and other vegetables overpowered the asparagus. But all in all it was an appetizing soup and a relaxing afternoon. 

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

Click here to see how the other Dorista's did.

This post will be shared on the following food/craft parties:

Monday Food:
Mix it Up Monday @ Flour Me With Love's

Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms

On the Menu Monday @ Stone Gable
Marvelous Mondays @ This Gal Cooks
Recipe Sharing Monday @ Jam Hands
Mealtime Monday @ Couponing & Cooking 

Clever Chicks Blog Hop @ The Chicken Chick
Mop it up Monday @ I should be Mopping the Floor
Meatless Monday:

Meatless Monday @Veggie Mama's 

 Meatless Monday My Sweet and Savory
Just Another Meatless Monday @ Hey What's for Dinner Mom

Tuesday Food:
Hearth & Soul Blog Hop @ Premeditated Leftovers
Tempt my Tummy @Blessed with Grace
Totally Tasty Tuesday @ Mandy's Recipe Box
Traditional Tuesdays @ Cooking Traditional Foods
Slightly Indulgent Tuesdays @ SS& GS
Show Me What You Got @ Our Delightful Home
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles
In & Out of the Kitchen @ Feeding Big & More
Wednesday Food:
Wholesome Foods Wednesday @ This Chick Can Cook
Cast Party Wednesday @ Lady Behind the Curtain 
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Show and Share @ Semi Homemade Mom
Wonderful Food Wednesdays at @ All She Cooks
Seasonal Celebration @ Natural Mother's Network
Wednesday Extravaganza @ Hunger Little Girl
Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Link it Up Thursday @ Seven Alive
Fantastic Thursday @ Three Little Chiefs
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch

Thursday's Treasures @ Chocolate, Chocolate & more
Pin it Thursday @ Sweet Bella Roos
Thursday Blog Hop @ The Busy Bee's

Friday Food:
Foodie Friday @ Home Maid Simple
Freedom Friday @ My Turn
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Not Your Ordinary Recipes
Foodie Friday @ Rattlebridge Farm 
Friday Food Fight @ Run DMT
Weekend Wonders @ The Thriftiness Miss
Friday Food Frenzy @ Mostly Food and Crafts 
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 

Related articles

• Skinny Cream of Asparagus Soup
• Lemony Asparagus Soup
• Asparagus Leek Soup
• Cream of Asparagus Soup

IPad Giveaway: Celebrate Salad Month with Green Leaf's!

IPad Giveaway

“This sponsorship is brought to you by the Green Leaf's & Bananas America whom we have partnered with for this promotion.”

I am personally entering into a busy time of the year when occasionally I find myself on the road, or running errands, and I and my family, need a quick bit to eat. It is great that a healthy meal can be found at Green Leaf's. 

Celebrate the start of National Salad Month by entering Green Leaf's iLove Salad iPad® Giveaway!

In honor of their crisp, fresh and savory salad offerings, Green Leaf's will be giving away an iPad Mini chock full of salad recipe apps to three lucky fans! Winners will be chosen on June 6, 2013!

Green Leaf's serves made-to-order salads from their “Pick & Mix” salad bar, delicious wraps, grilled Panini sandwiches and hearty homemade soups. They use only top-quality, fresh ingredients … a difference you can taste in every bite.

For location details click here http://www.greenleafsalads.com/

2013 Father's Day Man Cave Giveaway

Father's Day is just around the corner and the author's of The Blogger's Survival Guide Lexi Lane and Becky McNeer have organized a simple straightforward giveaway: CASH. Everyone's dad has unique tastes so go out and get him exactly what he wants, and while you are shopping for him check out Lexi's and Becky's book. The Blogger's Survival Guide goes through all the steps of blogging from creation to cash producing. This book is for all types of bloggers. The tips are helpful if you have been blogging for a short time, or have been working at it for a while, and you just can't get your blog to take off... Lexi and Becky will help it fly!

Click on here to check this book out!

GOOD LUCK on the giveaway and THANK YOU for supporting this blog (please click on Simple Living & Eating's entries) and the other bloggers who made this gift possible.

a Rafflecopter giveaway

Eating Healthier This Spring #Healthy Eating #Weekly Menu Plan

Grilled Shrimp 

Author Bio: This is a guest post by Meredith K. on behalf of Alexia®. For more spring recipes and healthier sweet potato recipes, visit www.alexiafoods.com. 

After hibernating with thick comfort foods and stick-to-your-ribs kind of meals all winter long, many people view spring as the perfect time to lighten up their eating habits. This doesn’t mean you’ll need to eat lettuce for every meal, however! Between fresh produce and gorgeous warm weather, spring makes it easy to lighten up your cooking while still enjoying what you eat.

Use the following simple tips as a guide to getting your eating habits on track this spring and to take advantage of all the season has to offer:

• Shop seasonally

Spring is one of the best seasons for fresh fruits and vegetables, so take advantage of foods like asparagus, broccoli, spring peas, cherries, and apricots when they’re at their ripest and most delicious.

Not only does shopping seasonally ensure that your kitchen is constantly stocked with fresh fruits and veggies, but it’s also an easy way to save money at the grocery store. Typically, prices are much lower on foods that are in season than ones that aren’t, so stick to seasonal produce if you’re watching your grocery budget.

• Use your grill

Just as you probably used your slow cooker all winter long, spring has its own unique cooking tool as well: the grill! Grilling is a wonderful way to eat healthier this spring without even realizing you’re doing it. Unlike food that you have to sauté or pan fry on the stove, food that you make on the grill often requires much less butter, vegetable oil and other high-fat ingredients for cooking. Instead, marinate fish, chicken or vegetables in olive oil, salt and pepper for light spring dinner options. 

• Pay attention to side dishes

If your idea of a nourishing side dish is tearing open a bag of potato chips or loading up noodles and rice with butter, it may be time to rethink your side dish choices. Even if you have something healthy like salad or fish for dinner, pairing an unhealthy side with a healthy entrée can ruin a meal’s nutritional content. Look for ways to upgrade your typical sides; try serving sweet potato fries instead of loaded baked potatoes, roasted broccoli instead of broccoli with cheese sauce, or baked onion rings instead of anything deep fried.

Similarly, if you’re serving fries or other dip-able vegetable side dishes, make sure your dipping sauces aren’t ruining your meal. Barbecue and yogurt-based dipping sauces make good, low-sugar and low-fat options that still taste great.

Grilled Shrimp

Try out this recipe for grilled shrimp with homemade barbecue sauce the next time you’re looking for a light spring dinner. It’s full of spring flavors and good for you, too.

Grilled Shrimp with Homemade Barbecue Sauce

Cook Time: 37 minutes

Servings: 4

Ingredients:

• 16 large jumbo shrimp
• 1/2 cup olive oil
• Kosher salt
• Freshly ground pepper

Homemade Barbecue Sauce

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika (or smoked paprika if available)
• Freshly ground pepper

Preparation:

Shrimp Directions:

Use a pair of scissors or a paring knife to slit the backs of the shrimp and remove the veins. Combine the shrimp and olive oil in a bowl and toss shrimp evenly to coat.  Cover and keep refrigerated until you are ready to grill.  While shrimp is refrigerating, prepare your homemade barbecue sauce (directions below).

Prior to heating, wipe down the grates of a large outdoor grill with an oiled paper towel to create a nonstick surface.  Next, heat up the grill to medium-hot.  Season the shrimp with salt and pepper and place on the grill.  Baste with the homemade barbecue sauce and grill for 3-4 minutes on each side.  Brush with more sauce just before serving.

Homemade Barbecue Sauce Directions:

Wrap the bacon slice around the bunch of thyme and tie with kitchen twine so you have a nice bundle (eliminate if you are vegetarian).  Heat about 2 tablespoons of oil in a large saucepan over medium heat.  Add the bacon-wrapped thyme and cook slowly for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste.  Add the onion and garlic and cook slowly without coloring for about 5 minutes.  Add the remaining ingredients, give the sauce a stir and turn the heat down to low.  Cook for 20 minutes to blend the flavors.  Once the sauce is finished cooking, remove the bundle of thyme and discard.  Take about 1-1/2 cups of the barbecue sauce and serve alongside the shrimp.  Serve your shrimp with sweet potato fries to best bring out the barbecue sauce’s flavors.  

Weekly Menu Plan:

Sunday: Taco Pie

Meatless Monday: Asparagus & Tarragon Soup with homemade bread

Tuesday: Broccoli Quiche with tomato salad

Wednesday: Hot & Sour Soup with egg rolls

Thursday: Halibut with Braised Escarole & White Beans

Friday: Rissotto alla Milanese with Lemony Spinach

Saturday: Chicken & White Bean Enchiladas

This post is shared with:

Monday Food:
Meal Plan Monday Organizing Junkie
Menu Monday @ Erin Branscom
Menu Plan Linky @ Susie Q 

Friday Favorite Finds @ Finding Joy in my Kitchen