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 – Tortellini-Spinach Soup – One Sentence Post

This week it was Bri’s turn to pick the recipe for Craving Ellie in My Belly and she did a great job:
this soups tastes deliciously spicy (I used chili flakes instead of red pepper flakes) and is perfect for the wintery weather we’ve been having here as it’s been snowing and we’ve been having temperatures around -8 degrees Celsius during the day. I may have overfilled the soup just a bit as I had a bit more veggies at hand than the recipe indicated.
The recipe can be found here at Bri’s blog Yoshimi Vs. Motherhood, don’t forget to check out what my fellow Ellie-istas think of the Tortellini-Spinach Soup!

CEiMB – Tomato-Tortilla Soup – One Sentence Post

Thanks to Mary of Popsicles and Sandy Feed for picking Tomato-Tortilla Soup for Craving Elly in My Belly (page 76 of The Food You Crave): this one was very tasty and super easy to make, definitely a recipe I’ll make more often!

>Mexican Chicken Tortilla Soup


The weather is turning colder and more autumn-like here, leaves are starting to fall the trees and every day it gets dark earlier… For me this means it’s time for more wintery meals, like a nicely filled, hearty and spicy soup. Browing around I found this recipe for a Mexican Chicken Tortilla Soup at For the love of cooking, ofcourse I adapted it a bit and only made half, but that was still more than enough for 3 big bowls of soup.

Shredded Chicken
1 boneless, skinless chicken breasts, trimmed of any fat
1,5 cups of chicken broth or water
1,5 cloves of garlic, minced
1 tbsp sweet yellow onion, diced finely (I used red onion, cause that’s what I had)
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp oregano
salt and pepper to taste

Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.

1 tsp olive oil
1 cups of onion, diced
1/2 cup of celery, diced
1 cups of carrots, diced
1 jalapeno pepper, seeded and chopped (more if you want it really spicy)
2-3 cloves of garlic, chopped
1 1/4 quarts of chicken stock
1 400 gr (14 oz) can of crushed tomatoes
1 300 gr (10 oz) can of corn
1/2 tsp of cumin
1/2 tsp ground coriander seed
sea salt and fresh cracked pepper to taste
1/4 a cup of fresh cilantro, chopped (divided)
3 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add onions and sauté until tender. Add the garlic and stir constantly for 60 seconds. Add the carrots, celery, jalapeno, tomatoes, corn, broth, cumin, coriander, sea salt and pepper to taste and 1/8 cup of cilantro.

Cut the 3 corn tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are soft and the corn tortillas have melted away. Add the chicken, taste and re season if needed.

Corn tortilla strips
2 corn tortillas
olive oil
Sea salt
Preheat oven to 200 degrees Celsius (400 F). Grease the baking sheet with olive oil . Rub in a little olive oil on each side of all the tortillas & lay in a pile. Cut into thin strips & spread across the baking dish then season with sea salt. Bake in the oven until golden brown – watch them carefully because they burn easily. It usually takes about 3-5 minutes.

Additional Toppings
1 avocados
dicedCotija cheese, grated
fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a sprinkle of cheese and cilantro. Enjoy!

I didn’t care much for the soft strips of tortilla that went into the soup before cooking, they didn’t disolve and stayed all soft, mushy and slimey. Probably I’ll omit those next time. Just found out I used flour tortillas instead of corn tortillas, maybe that’s where it went wrong??

I did however love the salted crispy tortillastrips on top of the soup, in combo with the spicyness of the soup and the softness of the avocado. Definetely will be making this again!