“It’s really important that you feel good. Because this feeling good is what goes out as a signal into the universe and starts to attract more of itself to you. So the more you can feel good, the more you will attract the things that help you feel good and that will keep bringing you up higher and higher” – Joe Vitale
Saturday, April 15, 2017
Garden-Fresh Asparagus Soup Recipe
Garden-Fresh Asparagus Soup
Ellen Ecker Ogden
“This lemony asparagus soup is spiced with a touch of
curry and gets added richness from “lite” coconut milk and creamy red
potatoes. Top it with a dollop of crème fraîche or plain yogurt and
serve warm or chilled.”
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
½ teaspoon salt
½ teaspoon curry powder
¼ teaspoon ground ginger
Zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups vegetable broth, or reduced-sodium chicken broth
¼ cup crème fraîche or reduced-fat sour cream (see Note)
¼ cup finely chopped scallion greens, or fresh chives
Directions
1Melt butter and oil in a large
saucepan over medium heat. Add onion and ¼ teaspoon salt and cook,
stirring often, until golden, about 5 minutes. Stir in curry powder,
ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5
minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer
over medium heat, partially cover and continue to cook until
2the potatoes are tender, about 15 minutes.
3Puree the soup with an immersion
blender or a regular blender (in batches) until smooth. (Use caution
when pureeing hot liquids.) Season with the remaining ¼ teaspoon salt
and pepper.
4Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
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