Cream of Broccoli and Asparagus Soup Recipe (speaking of Organic)

With our leftover veggies from last week, my husband threw together this lovely soup. I wanted to share it with all of you, so here it is:

Cream of Asparagus and Broccoli Soup
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1/2 red onion (chopped)
5 Cloves garlic (crushed and chopped)
1.5 inch square ginger (chopped fine)
1/2 bunch of asparagus (you used the rest for the steak the other night, remember?)
1 largish head of broccoli (stem removed, of course)

1 teaspoon of paprika
1/2 teaspoon nutmeg
1 cinnamon stick

1 cup heavy whipping cream (Optional: to counteract the effects of all the healthy veggies).

Olive oil, Water, salt etc.

Bring 2 tablespoons of olive oil to heat, add onions, saute for one minute, add garlic, saute for one minute, add ginger, saute for one minute (you want to keep the heat fairly high at this time). Add chopped asparagus, saute, add broccoli, saute.

Add water (twice the amount needed to cover the mixture) and bring to a boil. While waiting for it to boil add the nutmeg, paprika and cinnamon stick. Season with salt and pepper. When it comes to a boil, reduce to a simmer. Simmer for at least an hour (or as long as you want – you can keep topping up the water if necessary).

Take the resultant “slop” and put it into a blender (in batches if necessary) and liquefy. Pour the soup (it’s not “slop” anymore, it’s now soup) into another pot (or the same one, cleaned). Bring to a boil, reduce to a simmer. Re-season with salt and pepper if necessary. Whisk in cream.

Reduce to desired consistency and serve

Comments

  1. Devona Alrich says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.,

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  2. Boyce Orourke says:

    Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.:

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