Asparagus Soup

Asparagus Season is here again and I’m glad it is! I love asparagus, both the white and green variety. Unlike the green Asparagus the white version needs to be peeled. I bought some Asparagus at a farm and was offered some odd ends and bits of Asparagus for making soup, ofcourse I accepted! I peeled the regular Asparagus before boiling them to make them as they are traditionally served here in the Netherlands: with boiled eggs and ham (and sometimes a butter sauce) and saved the uncooked peels for the Asparagus soup.

So when I got my wisdom tooth pulled I decided on making Asparagus Soup since I probably wouldn’t be able to eat solids for a while. This was the first time I made my own Asparagus Soup and I was surprised how easy it was, I will definitely make it again!

Asparagus Soup (3 servings)
40 grams butter
40 grams flour
1 liter aspergebroth (made by boiling the asparagus peels)
pieces boiled asparagus
1/2 stock cube 
(beef of vegetable)
1 egg yolk
1 dl milk of 1/2 dl creamnutmeg (to taste)

Boil asparagus peels, sieve out the peels. Save the Asparagus broth and discard the peels

Make a roux out of the butter, flour and asparagus soup: melt the butter and add all the flour before the butter colors. Stir with a wooden spoon until you have a paste. Keep stiring and ‘cook’  the flour for a couple of minutes. Slowly add the broth, bit by bit. After each addition, keep stirring to avoid lumps. Once the fluids are absorbed into a smooth mixture and the mixture starts too boil, add some more and keep stirring. After adding all the broth,  add the stock cube and bring to a boil. Then turn off the heat.

In a small bowl beat together the egg yolk with the milk (or cream) and nutmeg, while whisking add a  soup ladle of soup to the egg mixture (this has to happen at least 5 minutes after turning the heat off under the soup!!). While stirring add the egg/soup mixture back into the soup, add  pieces of Asparagus and reheat.



CEiMB – Ellie’s Choice: Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

This weeks recipe for Craving Ellie in My Belly caused quite a stir as it was chosen by Ellie Krieger herself. I was so excited to make this, as it was right up my ally: who can go wrong with pasta, garlic and tomatoes?

We were given an option of roasting our own tomatoes or using a can of roasted tomatoes for the sauce. Since I couldn’t find canned roasted tomatoes I opted for making my own, also added some garlic cloves to the roasting dish mixed them in with the pesto. This dish is so easy to put together and the small bite I tasted was wonderful! Unfortunately I wasn’t able to enjoy a whole plate as my last wisdom tooth was extracted today and I now have a gaping hole in the back of my mouth with 3 stitches.  I froze it all and am sure that I’ll enjoy the spaghetti later this week! I loved the taste and the smell and think I might even be able to convince E. to give this a try!

Go here to check out what my fellow Ellie-istas thought of Ellie’s choice!
Up next week: Muesli Parfaits picked by Sarah of Sarah’s Kitchen Adventures.

Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)

If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

Makes 6 servings
Serving size: 1 ¼ cups

Prep time: 12 minutes
Cooking time: 36 minutes