Ha! Say that three times fast.
Remember my disastrous start as a person who cooks?
Well last Friday, I was working my PT job and another librarian came in with this huge bag in her hand and stuffed it in the teeny mini fridge. It was crazy, watching her do that. She then told me the bag was filled with asparagus from her garden and said it was free for the taking. Asparagus is one of my favorite vegetables, hands down. So, upon leaving that day, I yanked the bag from the fridge and pulled out maybe a pound of this giant asparagus this woman grew.
Then I had to figure out what to do with it. Obviously, I asked my mom. She suggested asparagus soup and said she had a good recipe. Unfortunately, she never gave me the recipe. Not a huge deal. I then Googled “asparagus soup crockpot” on Sunday, when I decided to make something. I found tons and tons of recipes and they were all different. One thing I kept seeing over and over is that you should blend your asparagus soup to make it, essentially, cream of asparagus, most claimed for better flavor.
I don’t have anything that can do that, so I shrugged off that concern and closed my computer.
I decided it was just soup and I was going to wing it.
Yes, wing it.
I cleaned the asparagus and cut it up. Into the crock pot. It didn’t look like much.
So I dug into my fridge. I had some cauliflower (another veg I love) on hand that needed to be used up. So I chopped that up and tossed it in with the asparagus. I also found a green pepper that needed to be used. Cut up and toss in. And there was half a zucchini. That went in, too. Then I had two small red potatoes that were getting soft, so I scrubbed them, cut them and tossed them in, too.
Now, it was less “asparagus” soup and more “vegetable” soup, but there was still more asparagus than anything else. Thus: asparagus-ish.
I didn’t have vegetable broth on hand. I had some bouillon and could have made some, but that seemed like too much work. So I used the three cans of chicken broth I had on hand. That didn’t seem like enough liquid, so I added the one can of beef broth I had on hand.
Then I threw in a little kosher salt, some garlic powder, some fresh cracked pepper. I stood over it for a moment and gave it some thought, and decided it needed a little heat, for a boost of flavor. So I added some crushed red pepper. No measuring, for anything, just threw things in the crock pot. I cooked it on low, all day long. Probably 8-9 hours. Then I tasted it. It was okay. Not spectacular. I decided that these wise women of the blogosphere may be right. It needed to be creamy.
Some of the recipes called for the adding of heavy cream, but I didn’t want it to be that heavy….or to add the extra fat. So I let it cool, put it in the fridge overnight and left it. On Monday, I stopped at Target and bought a hand blender. This one here. It was affordable (and I had a $5 gift card) and also came with an extra measuring cup, of which I only have one, so win all around.
I went home last night and warmed up the soup, still in the crock pot. When it was warm, I used my new hand blender to blend the soup. Essentially, I pureed it. I did not add anything to it, just blended it together.
Then I tried it.
It was……AMAZING. One of my favorite things I’ve ever cooked and probably the first thing I’ve cooked on my own, without using any sort of recipe. The texture was perfect, the blending was absolutely the right way to go. Because I added the dark beef broth the color of the soup isn’t as attractive as one would hope, but who cares when it tastes like that. It’s got a little bit of kick to it, and is the perfect amount of salty (no extra needed) and it is just awesome. I ate a huge bowl for dinner last night and contemplated eating a second. I was full, but it was so good. I am very excited to have it again for dinner tonight.
So there you go. I’ve told the tales of my flops in the kitchen, I figured it was about time I shared one of my successes as well. Let me know if you try it!