SOUP OF THE WEEK ~ ASPARAGUS RISOTTO SOUP

Gardening Note: Has 'tulipomania' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will.

~ Seductive tulip

_________________________________________________

ASPARAGUS RISOTTO SOUP

~ a perfect spring combo ... asparagus, spinach & lemon risotto

1 bunch well-cleaned sliced leeks

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

zest of 1 lemon and juice

1 1/2 cup Arborio rice

3 quarts organic chicken broth

1 pound diagonally sliced asparagus (reserve tips)

12 oz. baby spinach leaves

pinch of salt & cracked pepper to taste

1 cup freshly grated Parmesan cheese

In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

THE VILLAGE VOICE

Search This Blog