The Mountain-Ear is located at:
20 E. Lakeview Drive, Unit 109 (inside Brightwood Music).
Our mailing address is PO Box 99, Nederland, CO 80466.

Phone: (303) 810-5409
Email: info@themountainear.com
Website: www.themtnear.com

Recipe of the Week: Spring Asparagus Soup



PHOTO BY MELISSA AGUIRRE

PHOTO BY MELISSA AGUIRRE

The cold weather is not quite gone and on those chilly evenings when you want a quick meal, this soup will surely put spring in your step!

1/2 yellow onion, chopped

2 tablespoons butter or olive oil

6 cups asparagus, chopped (with fibrous ends removed)

1/2 cup dry Vermouth

3-4 cups stock (chicken or vegetable stock) salt and pepper to taste

(optional seasonings to add)

1-2 teaspoons dill weed (or 1 tablespoon fresh dill, minced)

1/2 teaspoon cumin seed, whole

2 cloves garlic, minced

This month’s recipe is brought to you by Lauran Knight, a Board Member of the Nederland Farmers Market, long-time foodie and owner of the Kaleidoscope Kitchen Food Truck. We love having her food brilliance at the market and she’ll be sharing her many recipe ideas with us throughout the season.

In a dutch oven or soup pot, add chopped onions to the oil over medium heat. Sautée onions until translucent. Add asparagus to the pot and season with salt and pepper. Stir the asparagus, cooking until they blush bright green. Next add the dry Vermouth and cook until the liquid is almost gone, stirring occasionally. Add 3 – 4 cups stock, enough to solidly cover the asparagus. Bring to a boil and then reduce to simmer on medium-low heat, covered, for 30 minutes. Turn off the burner. This is the time to add any or all of the optional seasonings (dill, cumin and or garlic) to the soup. Next blend the soup on high either with an immersion blender, or by transferring batches to the blender or food processor and blend until smooth. Check seasoning and season again with salt to taste. Ladle into heated bowls and Enjoy!

Recipe tips and substitutions:

To easily remove the tough ends of asparagus, snap off the tough ends of the asparagus by holding 2-4 sprigs in your hands at a time and bending until they snap. The asparagus will naturally snap at the point between the fibrous and softer tissue.

Early spring bounties of ramps and leeks can be great substitutions for the onion.

If you do not have dry Vermouth on hand, try 1/4 cup white vinegar instead.

Quick asparagus serving ideas:

For a meal in 30 minutes, serve this spring asparagus soup alongside a rotisserie chicken, English or Irish cheddar, and a loaf of crusty bread.

Chilled, steamed asparagus served with a light lemon vinaigrette makes a refreshing appetizer.

For a speedy brunch, serve steamed asparagus and poached eggs over your favorite toast.

Did you know?

Asparagus is a member of the lily family. Native to the Mediterranean as well as northern and southern Africa, asparagus is grown all over the world, including Colorado. Though low in calories and carbohydrates, asparagus is surprisingly rich in protein. One cup of asparagus is 24 calories and half of that is made up of protein. Asparagus is also an excellent source of potassium, vitamin K, folic acid (263 mcg. per cup), Vitamins C and A, riboflavin, thiamin, vitamin B6, and niacin as well as phosphorus and iron.

Visit the Nederland Farmers Market online on their website at at www.nederlandfarmersmarket.org, as well as on Facebook @ NederlandFarmersMarket, or on Instagram@nederlandfarmersmarket. 80 E. 2nd Street. and 85 E. 1st Street Nederland, Colorado. Or email us at nederlandfarmersmarket@gmail.com.

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