Asparagus Cream Soup...Mmmm mmmm good! (PS: It's vegetarian!)

 

Tonight's cookbook recipe comes from a book that has deep personal meaning to me. Chris and I lived in Enterprise, Alabama from 2008 (2007 for Chris) to just last spring (May of 2010). During that time we experienced a part of the country that we otherwise would never have had it not been for the military. The highlight of our time there for me was my job. About 2 months into us living there and after doing some job searching I walked into this little store called "Pure Imagination" (that's right - just like in Willy Wonka). Long story short, I was able to get a job at this amazing little "kitchen store and more" and worked there the entire time we lived there.

The staff became family and will always hold a special place in my heart (Bruce, Bobbi, Leigh, Elna, Brooke, Ashley!!) The town of Enterprise went through an unspeakable tragedy on March 1, 2007 when an E4 tornado hit the town and destroyed a neighborhood before ripping through their high school. Eight students and one elderly woman lost their lives that day. The town went through two solid years without a high school building. The new building was just opened this past September.

As with any building project there are items that are not budgeted for. In this case it was the cafeteria equipment. So....this cookbook (pictured above) was created to raise funds for the cafeteria so that the students can...well....eat! The eight footprints represent the eight children (pawprints because the mascot is the Wildcat) and the recipes inside were contributed by Enterprise friends and neighbors.

On page 52 is one of the finest, contributed by one of Enterprise's finest. The recipe: Asparagus Cream Soup. The contributer: our dear friend Bruce Byrd. I know this was a long intro but there you have it....

 

Ingredients include leeks (soaking in bowl above. Leeks always need to be soaked in cold water because they are filled with sand (kind of annoying for such a fabulous ingredient!) potatoes, asparagus (Duh!), celery and parsley.

 

I decided to make this a vegetarian dish which was easy since all it required was to replace chicken broth with vegetable broth. 

 

Vegetable soup is easy to make quickly because all you really need to do is cook the veggies down until they are tender (simmering here in vegetable broth). Since the vegetables will be pureed, the flavor will be built by concentration.

 

I made some croutons (as suggested by Bruce) which involved French bread cubes tossed in melted butter mixed with paprika (above).

 

And then tossed again with parmesan cheese. Can't go wrong there.

 

Back to the soup! Ok so the vegetables cooked with the veggie broth have been transferred out of the pot to be pureed in a blender. Meanwhile, we cook a roux (equal parts butter and flour. It is crucial to bring it to a boil and cook if for at least 2 minutes. Otherwise it will taste like raw flour.) 

 

Simultaneously I was pureeing and straining the vegetables...kind of looked like baby food (or spit up...depending on your experience!) but boy did it smell good! 

 

Once the roux has cooked for 2 minutes, add heavy cream (3 cups...it's vegetarian, not low fat!) and then the strained veggies and season to taste. Always season soup at the end - you're building flavors the entire time and so you really don't want to apply salt or pepper until you know there will be no more building of flavor. Otherwise you will end up with a salt lick. 

Here it is! I strained it twice so it was a tad thicker than when Bruce makes it but my, oh my was it good!!

 

Oh, also you save the asparagus tips and blanch them for garnish along with the croutons.

Can't recommend this recipe enough! And I know just the place where you can purchase this cookbook! Pure Imagination in Enterprise, AL! :) Ask for Bruce or Bobbi (or Macy or Lynn!) They will deliver! 334-347-7057 Tell them I sent you!