yesterday was perfect.
the weather was exactly as i want it to be at all times – 75 degrees, sunny and breezy. the farmer’s market was bountiful. jason and i spent a good hour gathering up this weeks supplies, drinking iced coffees, people watching, and one of us enjoyed a rhubarb muffin (i won’t name names).
we went out to dinner with friends at harvest on the square. we sat outside in the sunshine. we ate morels. we had a cheese course. we drank some champagne. then we went and saw wicked at the overture center.
as i said, it was a perfect day.
and then today we woke up and it was 45 degrees. so what to do with the vegetables we picked up yesterday? make soup, i guess. it’s june, but wisconsin weather is confused. this soup is made almost entirely of farmer’s market ingredients: asparagus, spring onions, garlic, and sweet potatoes. it’s filling but not heavy, and tastes creamy even though it doesn’t have any cream in it.
i’d rather it be yesterday, but if i have to live with today i’ll at least eat farmer’s market soup. so be it.
- ¾ to 1 lb asparagus, cut into 1-2 inch pieces
- 1 large sweet potato, peeled and quartered
- 4 garlic cloves
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons butter
- 1 leek, chopped
- 3-4 spring onions, chopped
- 3 cups vegetable or chicken broth
- 1 teaspoon curry powder
- 3-4 tablespoons creme fraiche
- Preheat oven to 350. Place asparagus, sweet potato and garlic on a baking dish. Cover with olive oil and salt and pepper and roast for 20 minutes, until potato is soft. Remove from oven and reserve asparagus tips.
- Melt butter in a large pot. Add leek and spring onions. Cook for 5-6 minutes.
- Add garlic, sweet potato, and garlic. Stir in broth and curry powder. Bring to a boil, simmer for 5-6 minutes, then puree with immersion blender or transfer to food processor.
- Serve with a tablespoon of creme fraiche and the asparagus tips on top.
recipe adapted from kitchen confidante.
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