One by one, as curious villagers walk by, the travelers tell them that stone soup is cooking. They are also told that the soup would be much better if it had just one more ingredient. Each of the townsfolk feels impressed to add one thing to the pot. Little by little, with each addition, the soup becomes a delicious, savory meal to be enjoyed by all.
While Stone Soup taught my students about sharing, I enjoyed the concept of putting a lot of 'nothings' together to make a delicious 'something'. A search through my refrigerator from time to time to often rewards me with little 'nothings' I can pull out and use to make a tasty soup.
Today's post is the result of such a search...I found asparagus and celery that needed to be used. The broth and the lemon juice had been left over from previous recipes and frozen into cubes...I put them all in the pot with a few other things...all I needed was a good, big stone!
Cream of Asparagus Soup
1-2 T oil
1 C asparagus, fresh or frozen
1 green onion, sliced
1 celery stalk, sliced
1 C chicken broth
3 T lemon juice
Salt and pepper, to taste
1 C milk
3 T flour
Cut asparagus into one-inch pieces. Heat saucepan over med-high heat. Add oil and when hot, toss in asparagus, onion and celery. Sauté for 5 minutes until tender. Add broth, lemon juice and salt and pepper to taste. Bring to a boil. Turn heat down to low, cover and simmer for 5 minutes. Remove from heat, cool slightly. Add mixture to a blender or food processer and blend until smooth. Pour mixture back into saucepan. Mix flour and milk with a wire whisk in a small dish. Slowly add mixture to saucepan, whisking continuously. Cook on medium heat for 2 minutes until thickened. Serves 2-3.
Side: Green onion biscuits #52
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