You know those foods that you eat and you just feel skinnier? This is one of them. This is wholesome and hearty, easy on the waistline and totally delicious. If you're like me there is a spot in your crisper where veggies seems to disappear and then a few days before they go bad, they surface. If you find you have a couple heads of asparagus to use up, this is perfect. The parmesan makes this incredibly savoury and the lemon brightens it up. In the throngs of winter, this is definitely one of my go-to dishes.
I love pureed soups - another reason to love this recipe. You see, I’m lazy, and here – you just get to chop the sh&* out of veggies. Like, karate style, knife flying two-feet-in-the-air kinda action. Because unlike most recipes where prep is important & time consuming (yeah, sliced versus diced versus cubed really does matter sometimes) here you just get to be an indolent chef. Why? That beautiful immersion blender that corrects all your mistakes. So get crazy kids.
The veggie prep here (as I mentioned) is easy. Cut up your asparagus stems, reserving the tips. We'll use those later.
Added to the mix is garlic. If you're feeling particularly stressed out, as I am right now - this recipe also allows for GARLIC SMASH! (I do scream that out loud as I do it). It’s a great source of stress release – try it. Step 1: garlic bulb on cutting board. Step 2: hit that motha as hard as you can. Garlic will fly everywhere, but who cares? Not me.
Added to the mix in your soup pot is onion, lemon zest and Parmesan cheese rind. This is a great excuse to use up that cheese rind you froze (if you don’t do this - start, added to soups they take it from
Top that all up with chicken broth and let simmer until the veggies are tender. While it is simmering, remember those asparagus tips? Steam 'em:
Voila! You're practically there. Use an immersion blender to get the consistency you prefer (I like to keep a bit of texture) and finish with fresh lemon juice, parmesan cheese and chives.
Savoury, fresh and zingy this soup really is tasty guys, I hope you give it a try!
If i'm being honest, I forgot about Gumbo. It fell to the back of my recipe box and was lost for a couple years. What a tragedy - no one should go that long without gumbo. Regardless, I'm now on heavy gumbo rotation - once every couple weeks. It really is that good. I know what you're thinking... "James... it's soup. How good could it be?" I'll tell you...
Let's look a little closer at that sausage, shall we? ...
I should preface this ... I'm not sure I can really call this a gumbo. In fact, I'm not sure I know what makes a gumbo... a gumbo. I've seen recipes with okra, filé powder, shrimp... the list goes on. I've never even been to New Orleans, although I have a deep, lingering urge to go. I love cajun food. AND BEIGNETS, how have I not had a beignet?!
This is by no means an authentic recipe - but it is damn tasty. Scrumptious even. And although it hails from the deep south (in origin anyway), it's perfect up here in the north on a snowy winter night.