My contribution to Easter dinner yesterday was “Something Green”. Of course, I couldn’t resist bringing “Green Lemonade” for all to try and they all agreed…..”It’s not bad! (much better than it looks)”. To make Green Lemonade you need a juicer and: a head of romaine, 6 stalks of kale, 2 apples, 1 – 2 lemons and an inch or two of ginger.
My other contribution to the meal was Cream of Asparagus Soup…..which was really good! 😛
Cream of Asparagus Soup
1 lb fresh asparagus
3/4 cup chopped leeks (or onion)
1/2 cup vegetable or chicken stock
1 Tbs butter
2 Tbs flour
1 tsp salt
Pinch of ground black pepper
1 1/4 cup vegetable or chicken stock
1 cup milk
1/2 cup yogurt
2 tsp lemon juice
1/4 cup grated Parmesan cheese
Place the asparagus and onion in a saucepan with 1/2 cup stock. Bring to a boil, reduce heat and simmer until vegetables are tender.
Reserve a few asparagus tips for garnish. Puree vegetables with immersion blender or electric blender until smooth.
Melt butter in pan then stir in flour, salt and pepper. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups stock and increase the heat. Continue stirring until the mixture comes to a boil.
Add the above to the vegetable puree and stir in milk. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls and garnish with asparagus tips and Parmesan cheese.