We are nearing the start of some beautiful summer Los Angeles days and nights...but that doesn't mean we are completely free of cold days. As evidenced by the rain a few weeks back, and the few days of insane wind throughout the Southland, there's still some time to do comfy, yummy winter day things - like cooking and eating yummy warm weather soups.
I found a perfect soup recipe the other day that will satisfy you in cold AND warm SoCal days. Our good friend Alex Thomopoulos - a chef based in Los Angeles - has shared Creamy Asparagus Lemon Soup with us. The soup is creamy yet light, and hearty yet light on your tummy. It's great for your stomach because it's gluten-free and vegan - and most importantly it tastes amazing.
Here is part of the recipe. For more, make sure to check out Alex's creations at Against The Grain.
Ingredients:
2 bunches of asparagus
1 large yellow onion (or 2 small); sliced thin
1 clove of garlic; smashed
6 cups of water or veggie stock
2 TBSP Lemon juice
2 TBSP Olive Oil
Salt to season
**1 jalepeno; seeded and diced fine can be used as a garnish along with a wedge of lemon.**
Method
In a large sauce pan, over medium heat, heat the olive oil. Add the onions and sweat until they are translucent; about 10 minutes. Add the garlic and asparagus and cook for 2 more minutes. Then add your water or stock. It should just cover the veggies, if it doesn’t add a little more liquid. Cook for 10-15 minutes, or until the asparagus is soft.
Head over to Alex' blog to check out the rest of the recipe!
No comments:
Post a Comment