With our leftover veggies from last week, my husband threw together this lovely soup. I wanted to share it with all of you, so here it is:
Cream of Asparagus and Broccoli Soup
1/2 red onion (chopped)
5 Cloves garlic (crushed and chopped)
1.5 inch square ginger (chopped fine)
1/2 bunch of asparagus (you used the rest for the steak the other night, remember?)
1 largish head of broccoli (stem removed, of course)
1 teaspoon of paprika
1/2 teaspoon nutmeg
1 cinnamon stick
1 cup heavy whipping cream (Optional: to counteract the effects of all the healthy veggies).
Olive oil, Water, salt etc.
Bring 2 tablespoons of olive oil to heat, add onions, saute for one minute, add garlic, saute for one minute, add ginger, saute for one minute (you want to keep the heat fairly high at this time). Add chopped asparagus, saute, add broccoli, saute.
Add water (twice the amount needed to cover the mixture) and bring to a boil. While waiting for it to boil add the nutmeg, paprika and cinnamon stick. Season with salt and pepper. When it comes to a boil, reduce to a simmer. Simmer for at least an hour (or as long as you want – you can keep topping up the water if necessary).
Take the resultant “slop” and put it into a blender (in batches if necessary) and liquefy. Pour the soup (it’s not “slop” anymore, it’s now soup) into another pot (or the same one, cleaned). Bring to a boil, reduce to a simmer. Re-season with salt and pepper if necessary. Whisk in cream.
Reduce to desired consistency and serve