Potato Asparagus Soup #recipe + #book #giveaway from author @DarylWoodGerber

From Daryl:

GIVEAWAY BELOW!

I went to my go-to soup recipe book by Williams-Sonoma. I wanted to make asparagus soup. I bought the ingredients.

Or so I thought...

I did not buy enough asparagus.  They wanted 3 pounds for a full recipe. I was going to make a half recipe from the start, but I only bought 1/2 pound.  Oops.

So here’s what I made,  using most of the ingredients and adding potatoes, and then tweaking to my pleasure.

I love soup. I truly enjoy that I can fiddle with it to make it mine. This is my “half” recipe and it made enough for 4 nice-sized bowls.  By the way, I removed some soup before adding the cream so it was just veggies and potato. YUM.  Try it both ways, if you dare.

POTATO AND ASPARAGUS SOUP

1/2 sweet onion, chopped fine

1 stalk celery, with leaves, chopped

8 ounces asparagus, chopped, (reserve 2-6 tips)

1 very large brown potato, peeled and chopped into 1” cubes

2 tablespoons butter

2 cups stock *

1 teaspoon basil, dried

1 teaspoon salt

1/4 teaspoon white pepper

1 cup cream

(In the WS book, they make from scratch; I use gluten-free stock. Also if you buy low sodium stock, you might want to add extra salt.)

Fix all the veggies first.  Chop the onions, celery, asparagus, potato.

In a large saucepan, melt the butter over medium heat.  Add the onion and celery and sauté until translucent, 2-3 minutes. Add the stock, all the asparagus stalks and most of the tips, the potatoes and basil.  Raise the heat and bring to a boil. Skim away froth if it arises. None did for mine probably because I used premade stock.

Reduce the heat and cover, and simmer gently for about 25 to 30 minutes.

In small batches, puree the soup in a blender or food processor.  Each time I finished my batch, I returned to the saucepan. When it’s all pureed, heat over low and stir in the cream and season to taste with salt and white pepper. 

Meanwhile, quickly steam the asparagus tips, for decoration, about 3-4 minutes.

Spoon the soup into bowls and garnish with asparagus tips. Enjoy.

VEGGIE SOUP WITHOUT CREAM

To celebrate the upcoming release of 

 

I'm doing a special Sunday giveaway - winner's choice of any of my cozy mysteries.

 

 

Leave a comment to enter. Do you love cozy mysteries? What's one of your favorites?

Remember to include you're email should you win so I can contact you.

SIFTING THROUGH CLUES buy link

The latest Cookbook Nook Mystery (#8), available for pre-order. Comes out April 23.

What's it about?

Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.

As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.

Includes tasty sweet and savory recipes!

SAVOR THE MYSTERY!

 

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.

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SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
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