Cream of Asparagus Soup

If you don't have a lot of time but want to make something that tastes like you put hours into it, this is the soup to make.  I found a pretty large bag of asparagus at Costco and I got excited.  This recipe calls for 2 lbs of asparagus and their bag was 2.25 lbs so I saved some of the stalks for another recipe.  Also, it started to snow today (I sure am getting sick of the cold) and I wanted something warm to sip on while I watched the Olympics.  This soup was perfect for the occasion.  

Adapted from Gourmet Magazine 2001

Cream of Asparagus Soup

Ingredients

2 lbs Asparagus
1 Chopped Medium Onion
5 Cups Chicken Broth 
2 Tbs Butter
Salt and Pepper
1/2 Cup Heavy Cream or Milk
1 tsp Lemon Juice


Directions

Chop asparagus stalks into 1 inch segments.
In a large heavy pot, saute onion over medium heat until soft. 
Stir in asparagus chunks and salt and pepper.  Cook for about 5 minutes.
Add chicken broth, cover and simmer for about 15 minutes or until the asparagus becomes soft.
Transfer in batches to blender to blend smooth. (careful it's hot)
Return to the pot and add the cream and lemon juice.
I finish blending the soup together with an immersion blender because my blender doesn't seem to get it completely smooth.  If you don't blend it completely smooth is has the texture of slimy boogers (gross I know, but that's what I think of).
Serve with crusty bread.  Yum.

Broccoli and Shells

This is such a delightful Italian dish. The original recipe calls for orecchiette but it is seriously no where to be found in these parts.  Either way, these shells worked out fine.  Orecchiette is an ear-shaped pasta.  Doesn't that sound appetizing? I have wanted to try it for the longest time, but have never actually attempted to buy the small pasta.  Finally, when I want to buy it, I can't find it.

This pasta doesn't have a thick, heavy sauce, and that's why I love it.  It has such simple flavors, which I think is refreshing. The whole time I was eating this I was craving some kind of pear, apple, or grapes to go with it.  I'll have to keep that in mind next time I make it.  I hope you love it as much as I did.  Oh, and this makes quite a bit, I made it for just two and we have plenty of leftovers (which I am pretty happy about).

Broccoli and Shells


Ingredients

You can easily add more or less of each ingredient.  

1 Large Chopped Bunch of Broccoli ~ 3-4 cups
1 lb Shell Pasta
~ 1 1/2 Cups Chopped Ham - or cooked Bacon or Pancetta if you want to get fancy 
2 Cloves Minced Garlic (I buy it smashed up in a jar... much easier to use)
~ 1/3 Chopped Yellow Onion (Scallions or other types can be used)
1/3 Cup Olive Oil
Salt and Pepper
Pinch Red Pepper Flakes
Freshly Grated Parmesan Cheese

Directions

In a large pot, bring water to a boil.  Add pasta and a Tbs or 2 of salt.  Cook the pasta until it is just about done. Maybe, 6 minutes or so.  You just don't want it to get mushy when you bring it all together in the end.
Drain the pasta and save about 2 cups of the starchy water.
In a large pan, heat oil.  Add the garlic and onions and saute until they become soft. 
Add the ham and let it brown just a bit, this should not take long.  If you are using bacon or pancetta, you would want to cook them before hand.
Add the broccoli and about 1 cup of the saved starchy water.  Stir well, gradually adding more water if needed.
Add the red pepper flakes and salt and pepper.  You probably won't need much salt because the ham is salty.  
Add the cooked pasta and stir well, coating all pasta and broccoli.  Add more starchy water if needed.
By this time the broccoli should be cooked through.  If not, you can cover the pan for a few minutes to steam the broccoli.
Serve and top with Parmesan cheese.