Soups

Easy Vegetarian Split Pea Soup with Barley

April 24, 2020 by Kristi Leave a Comment

It occurred to me the other day that I don’t have a split pea soup recipe on the site. Given that pea soup is a Nordic staple, I thought it was high time to fix that!

I considered doing something more traditional, with a ham hock or some other pork product added to the soup for meatiness and flavor. But then I decided that it would be nice to have a really good vegetarian version of split pea soup, one that was just as hearty and satisfying as those containing meat.

The inspiration for this Vegetarian Split Pea Soup with Barley comes from Deborah Madison’s indispensable Vegetarian Cooking for Everyone. What really caught my eye about her recipe was the inclusion of smoked paprika which gives the soup a smoky quality similar to what you might get with ham or bacon. Another small but impactful ingredient here is a tablespoon of soy sauce added at the end. While this isn’t enough to make your soup taste like soy sauce, it is just the right amount to amp up the umami factor, adding a savory depth that can be hard to achieve in vegetarian cooking. Add some aromatics and chopped fresh herbs and you’ve got yourself a satisfying base for vegetarian pea soup.

You will notice that the recipe calls for a pinch of baking soda. While this might seem odd or out of place, the baking soda actually helps soften the split peas more thoroughly and quickly by changing the pH level of the cooking liquid. But no more than a pinch! Too much baking soda can lead to off flavors in the final product.

Finally, I wanted to add something for textural contrast to give the soup a bit more heft. I immediately thought of pearl barley. I liked the idea of cooking it separately and topping each serving with a generous spoonful or two of hearty barley grains. This was just what I was looking for! I now had a savory, smoky and satisfying version of vegetarian (vegan, even!) split pea soup that could compete with its meaty counterparts any day of the week.

I hope you give this soul-warming soup a try. I know we can all use a little comfort food these days, and this Easy Vegetarian Split Pea Soup with Barley is both satisfying AND nourishing in the best of ways.

Easy Vegetarian Split Pea Soup with Barley

A soul-warming and delicious vegetarian split pea soup featuring smoked paprika and hearty pearl barley.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4-6 servings
Category: soups and stews
Cuisine: Nordic, Scandinavian
Diet: Vegan

Ingredients

2 tablespoons olive or canola oil

1 large onion, diced small

2 carrots, peeled and diced small

3 cloves of garlic, minced

2 teaspoons chopped fresh thyme or 1 teaspoon dried

1 teaspoon smoked paprika

1 teaspoon chopped fresh rosemary

1 ½ cups yellow split peas, picked over and rinsed

4 cups vegetable or low-sodium chicken broth

4 cups water

Pinch of baking soda

1 bay leaf

1 tablespoon soy sauce

2 tablespoons chopped fresh parsley

Coarse salt and pepper to taste

Cooked pearl barley for serving (see note)

Instructions

Heat oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are tender and beginning to brown, 5-7 minutes. Add garlic, thyme, smoked paprika and rosemary and cook for an additional minute.
Add split peas, broth, water, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are very tender, about 45 minutes to an hour.
Add soy sauce and parsley and season the soup to taste with salt and pepper. Garnish with pearl barley and serve.

Notes

I like to cook barley using the pasta method: Bring a large pot of water to a boil. Add barley and season with salt. Cook until the barley is tender, about 30-40 minutes. Drain and enjoy!

Keywords: easy, split peas, vegetarian, vegan, smoked paprika, barley, Nordic, soup

Easiest and Best Creamy Roasted Cauliflower Soup (Dairy-Free)

March 13, 2020 by Kristi Leave a Comment

I love creamy vegetable soups, and I have a few favorites that I rotate throughout the year depending on what is in season. This Roasted Cauliflower Soup is one that I make throughout fall and winter, and it’s definitely something I look forward to when the weather begins to turn chilly.

Cauliflower is definitely having a moment. What was once a boring, bland vegetable for the crudité tray is now the darling of the culinary world. People make it into rice and use it to make pizza crust. Who knew that was even possible? And possibly the most important advancement in cauliflower cookery…..ROASTING. Yes, the high heat of the oven works its transformative magic on cauliflower, coaxing out a toasty sweetness from this otherwise mild-flavored vegetable.

Roasting = Flavor

As I began developing the recipe for this Roasted Cauliflower Soup, I began to wonder if the roasting step was actually necessary. There are plenty of recipes for cauliflower soup that simply call for sautéing aromatics in olive oil or butter and then simmering the cauliflower florets in broth prior to pureeing the soup. This seemed appealing and straightforward so I decided to give it a try.

You’ve probably already guessed the results of my experiment…the toasty depth of the roasted cauliflower was sorely missed and the soups was, well, kind of bland and boring. The takeaway: Roast your cauliflower. And while you’re at it you might was well add the onion and garlic to the sheet pan as well! This eliminates the extra step of sautéing the aromatics prior to adding the broth and roasted cauliflower to the pot. And as we already know, roasting = flavor.

Add Rice for a Creamy Texture

Finally, I wanted my Roasted Cauliflower Soup to be creamy. I tried a few different versions that called for cream or butter to finish the soup, but I just didn’t love the way the dairy muted the flavor of the roasted cauliflower. And then I remembered a little trick I picked up in culinary school for thickening vegetable soups: add a couple of tablespoons of rice to the broth and vegetables as they simmer. After a trip through the blender, this modest amount of rice provided luxurious, creamy body to the soup without any dairy at all. I most definitely had a a winner of a soup at this point, and it was surprisingly dairy-free and vegan!

Keep the Garnishes Simple

But how to garnish it? I tried several options, including a parsley-caper relish (overpowering) and toasted rye breadcrumbs (couldn’t get them quite crisp enough). I finally decided to keep it simple and toss some cubes of sourdough bread in olive oil, salt and pepper and toast them in the oven (it was already on, after all). This, along with a drizzle of olive oil and a sprinkle of chopped chives, was just what the soup needed to finish it off with a little something crispy, colorful and satisfying. If you happen to have a loaf of Danish Oat Bread or Chive Ricotta bread, either one would make fabulous croutons!

I hope you give this soup a try! You can probably just squeeze it in before spring arrives in earnest. It makes an excellent light supper any night of the week.

Creamy Roasted Cauliflower Soup

An easy and delicious roasted cauliflower soup. Creamy, full of flavor and dairy-free!

Author: Kristi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
Category: soup
Cuisine: Nordic, Scandinavian

Ingredients

For the Soup:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, sliced

1 large head cauliflower, cored and cut into 1 inch pieces

3 garlic cloves, smashed

4 cups vegetable or low-sodium chicken broth

2 cup water

2 tablespoons white rice

1 bay leaf

Coarse salt and freshly ground pepper

1 tablespoon freshly squeezed lemon juice

Croutons and chopped fresh chives for serving

For the Croutons:

2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss onion, cauliflower and garlic with olive oil and a sheet pan. Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
Transfer roasted vegetables to a dutch oven or large saucepan. Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until rice is tender, about 20 minutes.
While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.
Remove bayleaf from the soup. Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one). Return soup to pot.
Bring soup back to a simmer over low heat. Add lemon juice and season to taste with salt and pepper. Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.

Keywords: cauliflower, soup, winter, fall, vegan, vegetarian

Cozy Slow Cooker Chicken and Barley Soup

February 21, 2020 by Kristi Leave a Comment

I’ve tried many recipes for homemade chicken soup over the years, some streamlined and simple, others more complicated and time consuming. This Cozy Slow Cooker Chicken and Barley Soup is most definitely in the easy category and yet it is consistently my hands down favorite; the one I return to again and again each fall and winter when the temperature drops and we are all in need of a little warming up, inside and out.

I call this Cozy Slow Cooker Chicken and Barley Soup for a reason. It’s honestly one of the coziest meals I know. Hygge in a bowl. When we need something soul-warming and comforting for dinner (and BONUS…something I can make ahead), I turn to this easy, delicious and satisfying soup. Add a crusty loaf of bread and dinner is done. What more can you ask for?

One of the things I love about this Cozy Slow Cooker Chicken and Barley Soup is how straightforward the recipe and the flavors are. It is simply a good, old-fashioned chicken soup seasoned with thyme and bay leaf and the aromatics you might expect: onion, garlic, carrot and celery. But far from being boring, this nourishing and comforting soup is a delicious example of why simple is sometimes best.

Tips for Excellent Slow Cooker Chicken Soup

I’ve got just a few tips and tricks fro ensuring that your chicken soup is the very best it can be:

Choose bone-in chicken thighs. This recipe uses bone-in chicken thighs which are an excellent choice for a slow-cooker soup. Thighs can withstand a relatively long cooking time and still remain moist and tender. The meat shreds beautifully and easily. The bones also bring flavor to the broth as it simmers giving the soup a rich, homemade flavor.
Trim any excess skin and fat from the thighs. One of the reasons chicken thighs make an excellent and tender choice for this soup is that they naturally contain a higher fat content than chicken breasts. This is a wonderful thing for both texture and flavor, but to prevent the soup from becoming excessively greasy, trim any excess skin or fat from your chicken thighs prior to cooking.
Sear the chicken thighs prior to adding them to the slow cooker. This not only adds flavor, it also renders some of the fat from the skin prior to adding the chicken to the soup.

Sauté the aromatics prior to adding them to the slow cooker. Cooing the onion, carrot, celery and garlic in a little of the leftover chicken fat before adding them to the soup adds tremendous flavor and is a step worth taking.

Skim any excess fat off of the top of the soup with a spoon. Before you add the shredded chicken back to the pot, take a moment to skim any excess fat off the surface of the soup. Again, this helps prevent the soup from being greasy.
SEASON TO TASTE. I can’t stress this one enough. One of the biggest mistakes home cooks make is failing to season their food properly. TASTE THE SOUP WHEN IT IS DONE. Does it have enough salt? Probably not. Add some and taste again. Continue this process until you are genuinely pleased with the final result. We all have a different idea of how much salt is enough, so it’s important to let your own tastebuds guide you to that perfect amount.

The only special equipment you’ll need to make this recipe is a slow cooker. Mine is the Crock-Pot brand which I’ve found to be relatively inexpensive and reliable. Just make sure yours as at least 6 quarts in size as this makes a large batch of soup. And go ahead and freeze the leftovers if you like! The flavors just get better with time (the barley will expand as the soup cools causing it to thicken up a bit).

I encourage you to give this Cozy Slow Cooker Chicken and Barley Soup a try before spring arrives! I know the groundhog didn’t see his shadow, but I’m betting we still have a few more weeks of soup and stew weather ahead. And remember to leave me a comment if you do! I always love hearing from you.

Cozy Slow Cooker Chicken and Barley Soup

A delicious and easy chicken and barley soup recipe designed for the slow cooker. Nourishing and comforting, this chicken soup is the perfect cozy meal for a cold winter’s night.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours and 30 minutes
Yield: 6–8 servings 1x
Category: soups, winter, fall
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 teaspoon canola oil

6-8 bone-in chicken thighs (about 2 ½-3 pounds), trimmed of excess skin and fat

Coarse salt and freshly ground pepper

1 onion, diced small

2 carrots, diced medium

2 stalks of celery, diced medium

3 garlic cloves, minced

2 teaspoons chopped fresh thyme

¼ cup dry white wine

7 cups low-sodium chicken broth

¾ cup pearl barley

1 bay leaf

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

3 tablespoons chopped Italian parsley

Instructions

Heat oil in a large skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper and place skin side down in the skillet. Cook until skin is golden brown, about 5 minutes. Flip the thighs over and continue to cook until golden brown on the other side, about 2-3 minutes. Transfer thighs to the slow cooker.
Pour off all but 1 tablespoon of fat from the skillet. Add onion, carrots, celery and garlic and cook over medium heat until vegetables have softened slightly, about 2-3 minutes. Add thyme and wine and continue cooking, scraping up any browned bits on the bottom of the skillet, until wine has almost completely evaporated, about 1-2 minutes. Add 3 cups of broth and bring to a boil. Transfer vegetables and broth to the slow cooker.
Add remaining 4 cups broth, pearl barley, bay leaf and soy sauce to the slow cooker. Cook on high for 3 hours.
Remove chicken thighs from the slow cooker and, using tongs and a fork, shred chicken into bite-sized pieces discarding the skin and the bones. Skim any excess fat from the surface of the soup. Return shredded chicken to the slow cooker. Add lemon juice and parsley and season to taste with salt and pepper. Serve.

Notes

Adapted from Cook’s Country magazine

Keywords: chicken, barley, soup, slow cooker

Herbed White Bean and Sausage Soup with Swiss Chard

November 22, 2019 by Kristi 1 Comment

Herbed Sausage and White Bean Soup with Swiss Chard

In the words of the late and beloved food writer, Laurie Colwin, “to feel safe and warm on a cold wet night, all you really need is soup.” I couldn’t agree more. I am fond of soup in all seasons, but as the weather turns chilly and darkness falls early, there is nothing quite like sitting down to a hearty bowl of soup for supper.

Soup and Hygge

Homemade soup for supper is possibly the most hyggelit meal there is. If you are one of those people who approaches winter with disdain, ready to just grumble and get through it until spring arrives, may I suggest homemade soup. At least once a week. Think of it as a prescription for learning to love (or at least make peace with) these cold and dark months of the year. There is no better way to embrace this cozy season of inner warmth than with a steaming pot of soup.

Herbed White Bean and Sausage Soup with Swiss Chard

Lucky for you I’ve got a hearty and delicious Herbed White Bean and Sausage Soup with Swiss Chard to get you started. It is so simple and satisfying for a cozy weeknight supper, maybe with some Rye and Oat Crispbread parmesan toasts alongside. And did I mention you can make it ahead of time and reheat it when you are ready? Yes. Soup IS amazing. I agree.

This recipe is incredibly straightforward, full of good-for-you vegetables, hearty white beans and browned Italian sausage (spicy or sweet, your choice). It hits all the right cozy notes and will leave you feeling warm and nourished, I promise.

Please give this delicious and easy Herbed White Bean and Sausage Soup with Swiss Chard a try and let me know what you think in the comments below! I think it might become one of your new wintertime favorites.

Herbed White Bean and Sausage Soup with Swiss Chard

An easy and delicious soup filled with nourishing vegetables, hearty white beans and browned Italian sausage. Perfect for a cozy winter’s supper!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 generous bowls
Category: Soup
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon extra virgin olive oil

2-3 carrots, finely diced

2 ribs of celery, finely diced

1 onion, finely diced

3 cloves of garlic, minced

¾ pound fresh Italian sausage, casings removed (spicy or sweet is fine)

1 tablespoon tomato paste

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 cans Great Northern Beans, rinsed and drained

4 cups low sodium chicken broth

1 bay leaf

1 bunch swiss chard, stems removed and cut into ribbons (kale or spinach will also work)

Coarse salt and freshly ground pepper

Instructions

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic to the pot. Cook until onions are translucent and vegetables are begining to soften, about 5 minutes.
Add sausage and cook until browned and cooked through, about 7 minutes.
Add tomato paste, thyme and rosemary. Cook for 1 minute.
Add beans, broth, and bay leaf. Bring to a boil and reduce to a simmer. Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes. Season to taste with salt and pepper. Serve.

Notes

Adapted from The Soup and Bread Cookbook by Beatrice Ojakangas

Roasted Tomato and Red Pepper Soup

September 13, 2019 by Kristi Leave a Comment

The high temperature in Omaha yesterday was 91 degrees. 91! It’s September, for goodness sake! Where are those cool, crisp fall days I ordered? I guess it’s not technically fall for a couple more weeks yet so maybe I can’t officially complain until then. This in-between-seasons time can be difficult. What do I wear? Is it too early to get out my fall decorations? What about setting pumpkins on the porch?

And most importantly, what do I eat? Fortunately THAT is one question I can answer. The farm stand near my house is still brimming with ripe beefsteak tomatoes. Roasted with red bell peppers and aromatics, they make a fantastic end-of-summer soup. Pair a bowl of this with a grilled cheese sandwich and you’ve got yourself an easy weeknight meal.

This simple recipe was inspired by a roasted vegetable soup that I’ve been making for years and originally found in Martha Stewart’s now defunct Everyday Food magazine (the best food publication EVER in my opinion…don’t get me started). I’ve switched it up a bit by swapping red onion for leeks and red peppers for carrots, but the basic idea is the same: place six beefsteak tomatoes that have been cored and cut in half in a roasting pan with the rest of the vegetables. Toss with olive oil. Roast for an hour. Remove tomato skins with tongs (they slip off quite easily at this point). Purée in a blender. Add broth. Done. Easy, nutritious and delicious! Oh, and it’s just as good if you make it a few days ahead of time so go ahead and prepare the soup on Sunday afternoon and serve it on a busy Tuesday evening when cooking from scratch seems out of the question. It even freezes well for long term storage.

When my kids were small and wanted nothing to do with vegetables, puréed soups like this one were one the few ways that I would be able to sneak them in. No one had any idea that this creamy, delicious soup was chock full of healthy goodness! It also happens to be vegan (if you make it with vegetable broth), gluten-free and dairy-free.

For the record, I did set out my fall decorations last week and a few small pumpkins indoors. The cozy sweaters, however, will remain in storage until this heatwave passes. Whatever the weather is like where you are, give this soup a try! It’s just the thing for this in between time.

Roasted Tomato and Red Pepper Soup

An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics. Vegan, gluten-free and dairy-free!

Author: Kristi
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 4–6 servings 1x
Category: soup
Cuisine: Nordic, Scandinavian

Scale

Ingredients

6 ripe beefsteak tomatoes, cut in half and core removed

2 red bell peppers, cut into ¾ inch pieces

1 small red onion, sliced thin

4 cloves of garlic, smashed

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1-2 cups chicken or vegetable broth

1-2 teaspoons white balsamic vinegar

To Serve:

Chopped fresh basil

Extra-virgin olive oil

Instructions

Preheat oven to 425 degrees. Place tomato halves cut size down in a roasting pan. Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper Transfer pan to oven and roast for an hour.
Remove pan from the oven and allow the vegetables to cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with basil and a drizzle of olive oil.

Notes

Can be made up to three days ahead. This soup also freezes well.

Adapted from Everyday Food Magazine.

Keywords: soup, red pepper, tomato, summer, roasted, vegetable, vegan, vegetarian, dairy-free, creamy

Chilled Cucumber Soup

July 18, 2019 by Kristi Leave a Comment

Well, it was bound to happen. The temperatures here in Nebraska hit the triple digits today, and the last thing anyone feels like doing is turning on the stove. Sure, you can fire up the grill and cook outside, but honestly once we are in “Excessive Heat Warning” territory, I’m inclined to spend as little time outside as possible. I did manage to squeeze in a walk at 8:00 this morning when the temperature was a mere 80 degrees, but other than that it has been an indoor day. This native Minnesota girl doesn’t do so well once the mercury climbs above 90.

But I keep a close eye on the forecast and when I saw this heatwave coming I decided it was high time I came up with a chilled soup with Nordic vibes to bust out for occasions just like these. I studied in southern Spain in college, and during those unbearably hot days in August and early September my house mother would prepare a big bowl of gazpacho to keep in the fridge. Every meal began with a small bowl of this cooling, delicious elixir. I wanted to come up with something with the same sense of refreshing ease and seasonality, but with ingredients common to the Nordic region.

Cooling cucumber, vibrant yellow and jalapeño peppers and creamy avocado form the base of this easy vegetarian soup. The preparation itself couldn’t be simpler…a brief stint in the blender followed by a few hours in the fridge. Done. When you are ready to serve, a few simple garnishes really elevate this soup from good to great: Chopped farm stand tomatoes, sautèed tiny bread cubes and a drizzle of good extra-virgin olive oil. Tuck the recipe for this refreshing and easy little soup away for those sultry summer days, or if you live in Nebraska go ahead and stop by your local farm stand ASAP and whip this up for a light supper this evening, or lunch tomorrow. I hear this crazy heat will be with us for a couple more days. Hopefully this soup helps get you through it as we dream of cooler weather ahead.

Chilled Cucumber Soup

Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!

Author: Kristi
Prep Time: 25 minutes
Total Time: 25 minutes + 2-3 hours cooling time
Yield: 4 servings 1x
Category: soup
Cuisine: Nordic, Scandinavian, Vegetarian

Scale

Ingredients

For the Soup:

1 ½ pounds cucumbers, coarsely chopped

1 yellow pepper, seeded and coarsely chopped

1 jalapeño pepper, seeded and coarsely chopped

2 cloves of garlic, peeled

¼ cup coarsely chopped fresh dill

1 large avocado, peel and pit removed and coarsely chopped

¼ cup skyr or greek yogurt (preferably full-fat)

2 tablespoons lemon juice, more to taste

2 teaspoons coarse salt, more to taste

For the Croutons:

2 cups of ½ inch bread cubes (I like sourdough or a rustic country loaf)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper to taste

For Serving:

Extra-virgin olive oil

Chopped fresh tomato

Croutons

Instructions

Make the Soup: Place half of the chopped cucumber in the blender. Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth. Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt). Cover and chill at least 2-3 hours or until ready to serve.
Make the Croutons: Heat olive oil in a large skillet over medium heat. Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes. Transfer to a paper towel lined plate and season with coarse salt and pepper. Set aside.
Ladle the chilled soup into individual bowls. Drizzle with olive oil and sprinkle with fresh tomato and croutons. Serve immediately.

Notes

Adapted from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner and Love Soup by Anna Thomas.

Keywords: chilled, soup, cucumber, no-cook, vegetarian

Creamy Asparagus Soup

April 1, 2019 by Kristi Leave a Comment

Cream of tomato soup gets a lot of hype, and rightfully so. Who can resist its simplicity and comfort, perhaps even the fond childhood memories of tomato soup and toasted cheese sandwiches for lunch? But in the spirit of seasonal eating, I encourage you to look beyond the basic tomato soup as we transition from winter to spring. This creamy asparagus soup is just the thing. Warm and satisfying, it pairs nicely with a toasted goat cheese sandwich and a glass of white wine for an easy springtime supper.

Creamy Asparagus Soup

A simple, creamy asparagus soup to celebrate the spring season.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: soup
Cuisine: Nordic, Scandinavian

Scale

Ingredients

2 large leeks, white and light green parts only

2 pounds asparagus, woody bottoms trimmed and chopped into one inch lengths

1 tablespoon plus 2 cups of water, divided

Coarse salt

2 teaspoons chopped fresh thyme

3 tablespoons unsalted butter, divided

3 tablespoons flour

4 cups chicken or vegetable broth

½ cup frozen peas (no need to defrost)

3 tablespoons cream

3 tablespoons lemon juice

Cayenne pepper

Instructions

Trim the ends of the leeks and cut in half lengthwise. Rinse thoroughly under running water being careful to get in between each layer of the leek (they can be very dirty). Transfer to a cutting board and cut into half inch pieces.
Melt 1 tablespoon butter in a large dutch oven over medium heat. Add a handful (about ½ cup) of attractive asparagus tips and 1 tablespoon of water. Cover and steam until asparagus tips are bright green and nearly tender, about 2 minutes. Uncover and sauté until completely tender, about 1 more minute, adjusting the heat as necessary to keep the butter from getting too dark on the bottom of the pot. If your asparagus tips are on the thicker side, this may take longer. Remove asparagus tips from the pot, sprinkle with coarse salt and reserve for garnish.
Add remaining 2 tablespoons butter to dutch oven. Once the butter has melted and foaming subsides, add leeks, thyme and 1 teaspoon salt. Saute leeks and thyme in butter until leeks are soft and beginning to brown, about 5-7 minutes.
Add flour and continue to cook, stirring constantly, for 1 minute.
Add remaining asparagus, broth and 2 cups water. Bring to a boil and reduce to a simmer. Cook until vegetables are just tender, about 5-7 minutes. (The time it takes will depend on the thickness of your asparagus spears. The thicker ones will take longer. The best way to know if they are tender is to test one.) Add frozen peas and remove from heat.
Puree soup in three batches in a blender until completely smooth. Return to pot. Add lemon juice, cream and just a pinch or two of cayenne pepper. Season generously with salt to taste. Serve, garnishing each bowl with a few the reserved asparagus tips.

Notes

*Be sure to clean your leeks thoroughly. They grown in sandy soil and are notoriously dirty. No one wants to eat a spoonful of gritty soup!

*This soup will not be delicious unless it is seasoned properly with salt. Be sure to taste and season well before serving.

*Remember your blender safety when pureeing hot liquids. Fill the blender jar no more than half way up, cover with a clean kitchen towel and hold onto the lid firmly with one of your hands as you push start. Hot liquids will jump up and out of the blender given the opportunity, possibly landing on you or your clean kitchen counters (and even ceiling) if you are not careful.

*If you wish to freeze this soup, wait and add the cream and lemon juice when you are ready to serve. This soup freezes nicely for about 2 months.

Keywords: asparagus, soup, Nordic, Scandinavian, spring