Mocha from @get_cosi, perfect complement to the delicious steak tbm. The little things that make me #happy
"And this is what comes from dabbling; I mean you can’t practice witchcraft while you look down your nose at it."
~Aunt Jet, Practical Magic
I feel like I’m dabbling with my cooking lately. I made polenta with a sausage puttanesca sauce last week. The sauce, easy peasy, frying the pre packaged polenta - not so much.
But this dabbling is wrecking havoc on my cooking intuition. Perhaps a cooking challenge is in order.
Little bit of soup
So I realized that I haven’t actually posted anything here since the holiday’s, totally unintentional. Although to be honest the only thing I really made this winter (this long unending snow filled winter) has been soup. My favorite was asparagus, which can be eaten well into spring.
1 bunch asparagus, trimmed and cut into small pieces
2 cups vegetable broth
2 tsp minced garlic
In a large stockpot bring asparagus, garlic and broth to a boil; then simmer for 10 to 15 minutes.
Blend with immersion blender or in traditional blender (remember to vent for heat) until smooth.
2 tbsp butter
2 tbsp flour
Melt butter in stockpot, sift flour into butter to form roux. Add
1 ½ cups milk
Incorporate until well mixed season with salt pepper and nutmeg.
Add blended asparagus mixture to milk mixture. Stir until well combined. Add
2 tsp lemon juice
Taste for seasoning and adjust as needed.
Simmer for 15 t0 20 minutes.
Serve with cornbread or crusty roll.
Adapted from Soup Bowl: An Inspiring Collection of Soups, Broths and Chowders © 2008, Lovefood.