I’ve decided to join in on Fiesta Friday! For more information about it, check out The Novice Gardner. I discovered Fiesta Friday through one of this week’s host Butter, Basil, and Breadcrumbs – she posted this amazing-looking Molten Lava Cake, and I couldn’t resist checking it out! To celebrate Friday, spring time, and asparagus, my contribution to the Fiesta is Broccoli and Asparagus Soup.
I have been on an extremely almost-obsessive asparagus kick for the last month! Hey, if they’re only in season for a few months, why not take advantage of it? I currently have 3 pounds of asparagus in the fridge, but some of it is for others too…
Since we moved we’ve had about a week of filling out papers, waiting in lines at various offices, unpacking boxes, hanging pictures, and overall, preparing for TBS (The Basic School – this is the reason we moved to VA – it is the first stop for each Officer in the Marine Corps). We moved here a bit early so we’d be able to get all of that stuff out of the way before TBS starts. Goal: accomplished! Our to-do list has almost dwindled down to nothing.
But… back to why I have 3 pounds of asparagus in the fridge… I wish it were all for me! It’s because other Marines are starting to arrive for TBS, and since we are probably the only ones in the area now, we’ve taken on the role of host for the incoming officers that Adam knows. Actually scratch that last sentence about being the only Marines in the area! We live by a base – therefore there are Marines everywhere! You can’t go outside without seeing some sort of military decal on 20 cars (mine included :D). Adam is probably the only one in his company for TBS in the area now, so we’ve offered to host a few incoming officers Adam knows before check in. Our kitchen table will host more than 2 for the first time since the move!
As I’m looking forward to some more asparagus for dinner the next few nights, here’s another way to used asparagus this spring!
*Barely adapted from Whole Food’s Spring Asparagus and Broccoli Soup
- 3 1/4 cups vegetable broth, divided
- 1 leek, sliced
- 1 medium Yukon Gold potato, peeled and cut into 1″ pieces
- 1/2 lb. asparagus
- 1 1/2 cup broccoli (1 cup if chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbs freshly chopped chives
Bring 1/4 cup vegetable broth to a boil in a large pot. Reduce heat and add leek, stirring until tender, about 6 minutes.
Add remaining broth and potatoes and bring to a boil.
Snap off the woody end of the asparagus, and cut in to 1″ pieces. Add asparagus, broccoli, salt, and pepper to the pot and bring to a boil again. Reduce heat to medium-low and allow the vegetables to simmer, covered, for 15-20 minutes, or until tender.
Remove pot from heat for 5 minutes to allow the soup to cool. Carefully, spoon soup into a blender and puree, in batches if needed, until smooth.
Ladle soup into bowls, and garnish with chives.
Prep time: 10 minutes active / 30 minutes inactive