Tag Archives: shallot

asparagus soup + lemon creme

30 May

Hey everybody.  Hi.  I haven’t posted in a long time… I’ve been busy…

Lazy, I’ve been lazy.

But also a bit busy.

But mostly lazy.

Anyway, I have for you here my most favourite spring soup.  It’s super simple – just asparagus, shallots, cilantro and a bit of butter – and it’s good warm or cold.  Also, it takes about 15 minutes to make, including prep.

The original recipe from Bon Appetit calls for the soup to be strained but I prefer not to do that, I like the chunks.  The key is to choose the thinnest asparagus stalks you can find so the soup won’t get that stringy, woody texture.  If you must use thick stalks and you’re not planning to strain the soup, just peel them before cutting them up.

Makes 6 appetizer servings

asparagus soup + lemon creme

from Bon Appetit, March 2006

ingredients

soup

  • 1/4 cup (1/2 stick) butter
  • 1 cup shallots, chopped
  • 2 pounds asparagus (thin stalks), trimmed + cut into 2-inch lengths
  • 3/4 c chopped fresh cilantro
  • 4 cups vegetable broth

lemon creme

  • 1/4 cup sour cream (or creme fraiche if you can find it)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel

preparation

Melt butter in heavy large saucepan over medium heat. Add shallots and sautee until soft – about 5 minutes. Add asparagus and cilantro – stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes.

Puree and season with salt and pepper to taste.

Stir sour cream, lemon juice, and lemon peel together in small bowl. Divide soup among bowls. Top with a dollop of lemon creme and serve.

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roasted almond + apple brussels sprouts

17 Apr

Brussels sprouts are my favourite vegetable.  I love asparagus and beets and broccoli and whatnot but I feel like brussels sprouts need my love more; they get so much undeserved scorn.

I blame the negative reaction many people have to these poor defenseless little baby cabbages improper preparation.  Too many people have had them steamed until they’re bitter mush or, even worse, boiled.

I’ve served this recipe to people who claimed unequivocally to hate brussels sprouts and they’ve enthusiastically finished every bite.  Roasted brussels sprouts get a wonderful nutty sweet flavour and with the addition of toasted almonds, crisp fresh apple and savory shallots they’re easy to love.

Stop the hate.

Serves 4 as appetizer or side dish.

$1.30 per 2 servings

roasted almond + apple brussels sprouts

ingredients

  • 4 c brussels sprouts, bottoms removed, halved lengthwise
  • 3/4 c slivered almonds, toasted
  • 4 shallots, halved and thinly sliced
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tart red apple such as macintosh or empire

preparation

Preheat oven to 450°F with rack in the middle.

In an ovenproof pan or casserole, melt butter while oven is heating.  Toss brussels sprouts, almonds and shallots in butter along with salt and cider vinegar.

Arrange brussels sprouts in the pan so they rest cut side down in a single layer and roast 35 to 40 minutes or until outer leaves of sprouts are dark brown but not black.

Slice apple thinly.  Arrange three slices on a plate and top with roasted brussels sprout mixture.  Serve immediately.

Goes well as a side with crusted pork tenderloin.