Monday, March 21, 2011
What a great vacation and Austin is the best town ever! Even though Jesse and I didn’t have access to the SXSW classes, we were able to enjoy free music played on streets and in bars. Texans as always, are friendly and fun and we partied liked two kids at Disneyland. I’m still detoxing from all those freshly squeezed margaritas I developed a fondness for.
It's a bit sad to be back in cold Coeur d’Alene, but nice to hang out with my parents for another week while I finish this real estate course. Then finally, I go home to Moscow Friday evening. For a while at least. Why did Julie talk me into this again? I’ve been living out of a suitcase for four of the past six weeks. Oh, because it’s good for me.
I’m trading fresh green summer salads and grilled Tex-Mex for steamy soup to fight this chilly rain and sleet. Outside my bedroom window the forest floor is still blanketed with snow, and I’m already missing the warm Texas weather.
So for now, soup will be my comfort. Light, fresh, healthy asparagus soup. Trading out the standard cream for potatoes, I lightened up the calorie load and packed in more nutrients, creating a soup that’s both good and good for you too.
Spring Asparagus Potato Soup
Fines herbs is a mixture of several different fragrant green herbs. If you won't use it often, for under a nickel you can usually buy the amount you’ll need in the bulk section.
2 tablespoons olive oil
1 onion, diced
1 pound asparagus, ends trimmed and diced
1 pound baking potatoes, peeled and diced small
2 (14.5) ounce cans veggie or chicken broth
1 teaspoon salt
1 teaspoon fines herbs
Dash of cayenne pepper
Fresh cracked black pepper, to taste
1. Warm the olive oil in a large soup pot over medium high heat. Add the onions and sweat until softened, about 5 minutes. Add the asparagus and potatoes and cook for another 5 minutes until the asparagus is cooked through.
2. Add the broth, salt, herbs, cayenne and black pepper. Simmer until the potatoes are tender. About 10 minutes.
3. In a blender or food processor, puree the soup in batches. Serve with a drizzle of olive oil if desired.
Recipe and photograph by Laura Flowers.