Fall is officially upon us and even though the heat will be missed, greatly missed, there are a few things I appreciate about this time of year:
The mountains changing colors
Breaking out the box of Cozy Sweaters
Slipping on the Boots (of all shapes and sizes, please)
Starting up the fireplace
High school football games
Homemade Hot Cocoa
and... Hot Soup!
So I did a little experimenting and whipped up a little bowl of love.
Almond Asparagus Soup
Makes 5-6 cups
Ingredients:
1 bundle of Asparagus
1 Tbsp Extra virgin olive oil
1/2 white or yellow onion, chopped
1 clove garlic, minced
2 oz. (40-45) Whole Raw Almonds (or cashews, or both)
2 1/2 cups fat-free vegetable or chicken stock or broth, divided
Salt and Pepper, to taste
Instructions:
1. Heat soup pot over medium. Add olive oil and let oil heat.
2. While pan and oil heat, break off ends of asparagus stalks by bending towards the bottom until you find the place where it snaps. You don't want the tough, woody ends. Keep the top flowered stalk and discard bottoms.
3. Chop stalks into 1-inch pieces. Add chopped onion and asparagus to pot with a dash of salt and pepper. Sautee for 5 minutes. Add garlic and continue to cook for 3 minutes, until slightly tender (do not let garlic burn).
4. Add 2 cups broth to pot, cover, and simmer for about 5 minutes. Until veggies are soft.
5. While the veggies simmer, add remaining 1/2 cup broth and almonds to blender. Blend on high until almonds are very fine.
6. Add veggies and stock from pot to blender. Blend on high until very smooth (if using Vitamix, blend on high until steaming hot). Pour into bowls and enjoy on a hot or cold day!
Notes: The nuts are a great trick for creamy soups without heavy cream, milk, or half and half! The more you add, the creamier the soup. But, don't add too many or else the raw nut flavor will be too overwhelming.
The mountains changing colors
Breaking out the box of Cozy Sweaters
Slipping on the Boots (of all shapes and sizes, please)
Starting up the fireplace
High school football games
Homemade Hot Cocoa
and... Hot Soup!
So I did a little experimenting and whipped up a little bowl of love.
Makes 5-6 cups
Ingredients:
1 bundle of Asparagus
1 Tbsp Extra virgin olive oil
1/2 white or yellow onion, chopped
1 clove garlic, minced
2 oz. (40-45) Whole Raw Almonds (or cashews, or both)
2 1/2 cups fat-free vegetable or chicken stock or broth, divided
Salt and Pepper, to taste
Instructions:
1. Heat soup pot over medium. Add olive oil and let oil heat.
2. While pan and oil heat, break off ends of asparagus stalks by bending towards the bottom until you find the place where it snaps. You don't want the tough, woody ends. Keep the top flowered stalk and discard bottoms.
3. Chop stalks into 1-inch pieces. Add chopped onion and asparagus to pot with a dash of salt and pepper. Sautee for 5 minutes. Add garlic and continue to cook for 3 minutes, until slightly tender (do not let garlic burn).
4. Add 2 cups broth to pot, cover, and simmer for about 5 minutes. Until veggies are soft.
5. While the veggies simmer, add remaining 1/2 cup broth and almonds to blender. Blend on high until almonds are very fine.
6. Add veggies and stock from pot to blender. Blend on high until very smooth (if using Vitamix, blend on high until steaming hot). Pour into bowls and enjoy on a hot or cold day!
Notes: The nuts are a great trick for creamy soups without heavy cream, milk, or half and half! The more you add, the creamier the soup. But, don't add too many or else the raw nut flavor will be too overwhelming.
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