Cream of Asparagus Soup

Internet, I'm back!! I know, I know, its been forever and I'm sure you've all been starving not knowing what to make with out my lead but, at last, you can step away from the saltines and peanut butter! Just in the nic of time, this little gem is a must for your recipe collection. Don't like asparagus? Use broccoli, or mushrooms. Its versatile, easy and oh so tasty.

This recipe is one I pirated from the food network. Honestly anyone can get a show on that channel these days. There is this one lady, Sandra Lee, who has a show called "Semi Homemade" where she makes a few dishes and a nasty cocktail with pre-packaged ingredients, doctored up with fresh ingredients. Brilliant.

Then to cap off the show she designs a garishly conspicuous themed "tablescape" with nick-nacks and brick-a-brack she picked up and the last yard sale she hit. I can't stand her show or her personality so don't ask me why, occasionally, I'll sit through an episode muttering under my breath and throwing my hands up in utter disbelief. But I do and one time, ONE TIME, she actually had a worthwhile recipe which I will now share with you.

I've omitted the table cloth made of old soup labels and wind chimes made from ladles and Campbell's soup cans. You're Welcome.

Here is what you will need:

2 tablespoons canola oil
1 bunch of asparagus roughly chopped
1/2 cup chopped yellow onion
2 cups milk
1/4 cup chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
Salt and pepper

Oil a large saute pan and drop in the onion and the asparagus. Cook veggies until soft -about 5 minutes.

Add two cups of milk and bring to a boil, reduce heat to low and let simmer 5 more minutes.

This is the Semi homemade part.

Add a can of cream of potato soup- this helps thicken the soup.

Fresh Parsley is imperative
It gives the soup another dimension of flavor and lends its bright green color nicely.

If you have an immersion blender (like I do, now!) it will make this next part a lot easier.
If you don't have one I recommend you run right out to Target or Williams Sonoma, whichever your budget affords, and purchase one!

Until then here's a tip: when blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Blend until smooth.
Garnish with sour cream and parsley. Make a big batch and freeze half for a rainy or sick day, so comforting!

Simple Butternut Squash Soup

This is it. The final installment of the butternut squash trilogy. I'm sure you have been on the edge of your seat waiting. After days of wondering what to do with the last bit of butternut squash I decided on good old soup. Its one of Chris's favorites and something I can feed Liam as well.

Versatile is good. If it weren't for versatility I would be hugging my knees rocking in a corner somewhere.

But I'm not, I'm good and so is this soup so lets make it!

Here is what you will need:

2 butternut squash, seeded and diced.
1 tablespoon salt
1 teaspoon ground white pepper
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon ginger
1/2 cup heavy cream
1/4 teaspoon nutmeg

This recipe makes about 6 servings.

Prepare the butternut squash


Drop into a pot of simmering water and cook until soft, about 20 minutes

Once the squash is soft drain the water and transfer the squash to a blender. If you have an immersion blender 1. I'm jealous and 2. you can do the following steps in the pot you cooked it in. Now add half of the chicken or vegetable broth.

Allow the squash to cool for at least 5 minutes. Make sure your blender is no more than halfway full. Release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Once smooth return squash to the pot, add the rest of the stock and honey.

This is my favorite part. Stir in the heavy cream and season with salt, pepper, nutmeg and ginger.

The cream makes it so pretty. Return to a low simmer.

Such a comforting soup. Serve and enjoy!

French Onion Soup

I love, love, LOVE french onion soup. I get so excited when I open up a restaurant menu and find it offered. But I'm super finicky about it because there is so much that can go wrong with this particular soup. Its such a disappointment if the broth is bland or there is very little bread or the cheese isn't fully melted or the cheese is burned or there isn't enough cheese... you get the idea.
It was always a gamble so I figured it was high time I found a french onion soup recipe to call my own.

I'll never be disappointed again. At least not with my soup.

Here is what you will need:

4 onions, sliced
1 clove garlic, minced
1/4 cup olive oil
1/2 tablespoon butter
1 tablespoons all-purpose flour
4 cups beef stock
1/4 cup Balsamic vinegar
1/4 teaspoon dried thyme
1/4 rubbed sage
1 bay leaf
Salt and pepper
1 loaf French bread
Sliced Gruyere

Slice up the onions...

...mince the garlic

In a large saute pan add the olive oil and butter. Toss in the onions and garlic and saute over low heat until tender and golden yellow.

Sprinkle flour over onions, cook a few minutes more, browning the flour well.

Now look, at this stage its not the prettiest picture-- but the aroma more than makes up for it!

Now add stock and vinegar and bring to a boil. Add thyme, sage and bay leaf. Reduce heat, cover and simmer gently for 20 minutes or so. Salt and pepper to taste.

Ladle onion soup into an oven safe single serving crock and top with toasted french bread


and sliced cheese. Don't be shy, Gruyere was meant for onion soup.

This is what you get after a few minutes under the broiler.


The perfect marriage of broth, bread, onion and cheese... An ace in the hole.

Just be careful not to burn your mouth scarfing it down.