Go Green Soup for Winter!

 

Local and homegrown garden fare can be a rich source of flavor and nutrition all year long if stored properly. But coming up with fresh ideas and getting past the same old standard preparations we are in the habit of making can become a drag.

Last year we had a beautiful bumper crop of asparagus, so we blanched and froze generous portions for 2 to use over the winter.  Because the spears or cuts are a little mushy when thawed, I generally do a simple heating in salt water or milk on the stovetop, or braise with olive oil, fresh mushrooms, garlic and seasoning.

But it has been a long winter. Tonight when I got home from the office I found a simple, tasty way to freshen up a winter meal.

I used the rest of last night's asparagus heated in milk and added it to a can of cream of chicken soup,  heated through, then pureed with my soup wand.  Added a little salt and pepper and a splash of cream.  YUM, EASY and pretty in the bowl.  Great with an omelette and salad. And won't break the bank.

ONE BREATH, a little Earth Mama music to cook by from Pay Attention CD

                                                                 (click to play)

Hmmmmm, just right for St Paddy Day dinner next month.