"Hi...My name is Lin and I'm a Soup-O-Holic!" I won't bore you once again with yet another rendition of 'how much I love soup!' I will remind you though, how versatile, healthy, quick, easy, and generally - just wonderful it is - to have a pot or two in your 'fridge, all year 'round!! It's the best thing ever when friends or family drop over, or to share with a sick friend or neighbor. . .So, here's my most recent soup creation.
3 med. scrubbed carrots
3 stalks celery + tops
2T good quality EVOO
1-2T Penzeys California Pepper
~ it may sound like a lot, but this is a very mild blend of tellicherry black peppercorns, dried red and green bell pepper, onion and garlic. Use your favorite seasoned pepper in the amount you like.
Chop the first group of vegetables, or as these three are known in France - the mirepoix. Sauté only a little of the onion at this time, with the carrot and celery, saving the majority of it for later. Simmer 7 minutes, covered.
1 lg. bunch asparagus
3 med. Yukon Gold potatoes
sliced-chopped celery greens
5c cold fresh water - add gradually
remaining onions - rough chopped
1 14.5 can stewed tomatoes and juice
2-3T Better Than Bouillon - mushroom or vegetable flavor
2c cooked small red or black beans - optional
Wash the asparagus well then snap off the very bottom part of the stalk. It will naturally break where the tender part starts. I didn't do it this way today and ended up with a few very tough, fibers sections, lesson learned!
Separate the tops for later. Add the stalks, cut in ¾" pieces, and the potatoes cut in cubes to the pot, along with a cup or two of the water. Simmer this all together for another 5 minutes then add the onion, chopped tomatoes and soup base. Simmer low and slow another 10-30 minutes. I cooked some tiny red beans earlier so I added those to the pot. That's always a good idea for the great protein beans contain.
Serve with some Norwegian grain-seed crisp bread. Mmmm. . .Soup! . .Lin
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