The Older Adults Cooking Club met again at the South Arm Kitchen. Michelle prepared four new recipes for this kitchen.
The first recipe is Asparagus Soup. This non-dairy creamy soup is simple to prepare and can be made a day ahead of time. It freezes well for future use.
- 1 tablespoon butter
- 1 small onion, chopped
- 1 tablespoon all purpose flour
- approximately 4 cups vegetable or chicken broth or bouillon to make 4 cups of broth
- 1 pound asparagus, cut into 1″ pieces
- 1/2 teaspoon dried thyme
- optional: yogurt, cream or sour cream to drizzle on top
Stem thickness indicates the age of the plant, with the thicker stems coming from older plants. Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster. The bottom portion of asparagus often contains sand and dirt, so thoroughly cleaning is generally advised before cooking.
Source: this recipe is adapted from epicurious.com.