Author: Ricki Anne

The Case for the Cult-Favorite: “Jammy Eggs”

The Case for the Cult-Favorite: “Jammy Eggs”

Why Jammy Eggs Reign Supreme There’s a reason why these jammy eggs have become a breakfast (or anytime!) sensation. Forget the debate between soft-boiled and hard-boiled, because jammy eggs offer the best of both worlds: a luxuriously creamy yolk encased in a perfectly cooked egg 

The Simple Pleasure of  the Classic Little Garden-Fresh Tomato Salad

The Simple Pleasure of  the Classic Little Garden-Fresh Tomato Salad

In the heart of summer, there’s nothing quite like the simple pleasure of this Classic Little Garden-Fresh Tomato Salad recipe. Sun-ripened tomatoes, bursting with flavor, dressed in a homemade red wine vinaigrette that’s as straightforward as it is sublime. Add to that the crispness of 

Embracing Spring: A Creamy Asparagus Soup Journey

Embracing Spring: A Creamy Asparagus Soup Journey

In the quiet corner of my kitchen, I’ve been nurturing a little culinary secret. It’s about the art of recipe reinventions, the kind that beckons you to try a recipe, then tweak it to your liking, and triumph not once, not twice, but thrice before sharing it with the world.

As the curtain descends on this spring season, I find myself stirring the pot for the third time, coaxing flavors that seem more flavorful each time I make this savory Creamy Asparagus Soup.

My Asparagus Affair

My love affair with asparagus is no secret. Those slender, tender spears seasoned and grilled, or sauteed with garlic and onions in a bit of olive oil, have always been my among my springtime favorites. But the idea of transforming them into a soup? That was a venture into the unknown. A culinary leap of faith that had me both intrigued–and also raising a questioning eyebrow.

A Revelation

leaf no broth unturned stirring pot creamy asparagus soup recipe

Yet, here I am, ready to share a revelation that took me by surprise. This soup is nothing short of a springtime symphony of flavor. It’s a creamy blend of asparagus and savory broth that comes together in a crescendo of flavor: so divine, it’s almost celestial. Am I being a bit over the top? All I can say, with a heart full of honesty is: this is a taste you need to experience.

So, let me invite your taste buds to a tasty temptation. A bowl of this creamy delight, adorned with a swirl of sour cream, and perhaps a sprinkle of chives. Maybe add a chunk of freshly baked bread on the side, ready to be plunged into the depths of this delectable creation. And then, the moment of truth—the first spoonful, a gentle caress of spring itself, plays upon your palate.

Leaf No Broth Unturned Creamy Asparagus Soup recipe blog image

Creamy Asparagus Soup

Infused with a hint of garlic and onion, simmered, then blended into a rich creamy soup. Swirl in sour cream. Add an extra dollop before serving with a sprinkle of chopped chives. Creamy Asparagus Soup is sure to enchant your senses and have you yearning for one more taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Servings 4

Ingredients
  

  • 1 1/2 lbs fresh asparagus
  • 1 1/2 tbsps olive oil extra virgin
  • 1/2 cup chopped onions
  • 1 clove minced garlic
  • 2 cups chicken broth or vegetable broth
  • 1/2 cup water
  • 1/2 tsp white pepper or black pepper
  • 1/4 cup sour cream or heavy cream

Optional

  • 3 tbsps chopped chives for garnish
  • few spears of blanched asparagus tips garnish

Instructions
 

  • Wash and trim asparagus. Discard woody pieces.
  • Cut asparagus into pieces approximately ½ inch. Optionally, save a few asparagus tips for garnish. Set aside.
  • Chop onions and mince garlic.
  • In large pot pour add olive oil, and heat over medium high heat.
  • Add onions and garlic, and sauté until translucent and edges start to brown.
  • Add chopped asparagus and sauté for an additional 3-5 minutes.
  • Stir in broth, along with 1/2 cup water.
  • Bring to boil, then turn down to gentle simmer. Simmer for 20-30 minutes, until asparagus is soft.
  • Remove from heat. Let cool for 10 minutes.
  • While the cooked soup is cooling, if you’ve saved a few asparagus tips for garnish, bring a small saucepan half filled with water and salt to boil.
  • Add the asparagus tips to the water. Cook until bright green, and crisp-tender. Approximately 3 to 4 minutes.
  • Pour into a mesh strainer and then immediately plunge into an ice water bath in a bowl. You can also place them on a platter in the fridge or freezer just to stop the cooking process.
  • Return to your cooked soup. Use an immersion blender to puree soup. If you don’t have an immersion blender, use a regular blender, working in small batches. Be careful using a regular blender that you don’t add too much soup at one time because it will come spill over from sides and top and burn you.
  • Add sour cream, which adds a nice tanginess to the soup. Of if you prefer, add regular heavy cream. Add 1/2 tsp white pepper, if you only have black pepper that will work as well. Blend again. Salt to taste.
  • Ladle into a soup bowls. Garnish each bowl with a final dollop of sour cream or a swirl of heavy cream, and chopped chives. You can also add a few blanched spears of asparagus for garnish. Serve with a slice of fresh baked bread and a salad. Pairs well with Fresh Strawberry and Spinach Salad with Heavenly Inspired Balsamic Vinaigrette.
Keyword asparagus, asparagus soup, creamy soups, soups, spring vegetable soup

Seasonal Reflections

Creamy Asparagus Soup does more than tantalize your taste buds—it evokes a tableau of sun-warmed earth and the gentle hum of bees. It’s a reminder that, while I may have my favorite seasons, there is a unique beauty in each one. They build upon each other, each bringing its own gifts and lessons.

leaf no broth unturned reflections on seasons of life and cooking

Perhaps their fleeting nature is a gentle nudge from Nature herself, urging us not to cling too tightly to one season, to flow with the cycles of life. To appreciate the now, and yet look forward to the transformation that the next season brings.

In the end, it’s not just about the soup. It’s about the memories we stir into it. The seasons we pour into our bowls. And the joy of discovery with each taste. So,  as the days grow longer and the air buzzes with new life, let’s raise our spoons to the adventures that await us in our kitchens.

Happy cooking friends!

Balsamic Vinaigrette versus Balsamic Reduction

Balsamic Vinaigrette versus Balsamic Reduction

Dressings for the Plant-Based Table Balsamic vinegar, a cornerstone of flavor in plant-based recipes, is a culinary treasure that hails from the heart of Italy. Its journey begins in the sun-drenched fields of Modena and Reggio Emilia, where the white Trebbiano grapes are harvested at 

Fresh Strawberry Spinach Salad with Heavenly Honey Balsamic Vinaigrette

Fresh Strawberry Spinach Salad with Heavenly Honey Balsamic Vinaigrette

A fresh, simple, and easy to make dish that captures the essence of summer. This delightful salad combines the freshness of strawberries, the earthiness of spinach, and the richness of a honey balsamic vinaigrette.

The First Course

The First Course

Your New Go-To for Scrumptious Soup and Salad Recipes!

Hey there! If you haven’t checked out the About page, then let me welcome you to my cozy corner of the web. I’m Ricki Anne. I’ve kind of got a thing for soups and salads. And I intend to share my passion for these delightful plant-based foods with you. That’s why I’m here, dishing out a weekly blog where I crush on my latest soup and salad recipes.

Cooking has always been more than just a process for me; it’s a dance of flavors, a canvas for creativity, and a way to connect with others. My journey with food has been an adventure, one that’s taken me through bustling farmer’s markets, the sacred quiet of my own kitchen, and into the hearts of fellow food lovers.

This blog, “Leaf No Broth Unturned,” is a culmination of all those experiences and my continually adventurous nature. It’s a space where I can share recipes that tantalize my taste buds, pairings that make my heart sing, and a bit of culinary wisdom that I’ve gathered along the way. Each post is a reflection of my love for the simple, the nutritious, and the delicious.

The Essence of “Leaf No Broth Unturned”

At “Leaf No Broth Unturned,” I believe that soups and salads are more than just starters; they are standalone symphonies of flavor that deserve the spotlight. My mission is to explore the vast array of flavors and textures that plant-based soup and salad recipes provide. Let’s blend crisp, lively ingredients to craft exquisite salads and hearty, comforting broths for dishes that nourish the body and delight the palate.

What to Expect

Each week, I’ll dive into the world of soup and salads, sharing:

  • Tasty Recipes: From the classic to the contemporary, these recipes will guide you through creating unforgettable salads and soups.
  • Pairing Suggestions: Learn how to match textures and flavors for the perfect meal combination.
  • Kitchen Tips: Discover kitchen hacks and techniques to make your cooking process smoother and more enjoyable.
  • Ingredient Spotlights: Get to know the produce and spices that will elevate your dishes from good to great.

A Summer Delight Made in Culinary Heaven

To kick things off, let’s talk about a pairing that embodies the essence of this blog: Fresh Strawberry Spinach Salad with Heavenly Honey Balsamic Vinaigrette, paired with Creamy Asparagus Soup.

Fresh Strawberry Spinach Salad with Heavenly Honey Balsamic Vinaigrette

Leaf No Broth Unturned-Strawberry Spring Mix Salad with Feta Cheese & Balsamic Vinegarette

This salad is a playful mix of fresh baby spinach, and sweet, juicy strawberries. Tossed with a honey balsamic vinaigrette and topped with toasted almonds. Unless you want your dish to be vegan, try adding a bit of crumbled feta cheese. It’s a celebration of contrasting flavors that will awaken your palate.

Hint: Try a few leaves of peppery arugula mixed in with those greens.

Creamy Asparagus Soup

Creamy Asparagus Soup-Leaf No Broth Unturned

If you’re looking for the perfect soup to complement Strawberry Spring Mix Salad, try this Creamy Asparagus Soup, enriched with a touch of tangy sour cream and seasoned with a hint of garlic and thyme. It’s a comforting bowl that brings warmth and depth to the meal.

Together, these dishes create a harmonious balance, perfect for a spring lunch or a light dinner.

Garlic Bread Sticks

Homemade Garlic Bread Sticks-Leaf No Broth Unturned

You could grab some refrigerator-canned breadsticks. I’ve certainly done this myself. Seriously though, these Homemade Garlic Breadsticks are well worth the extra time and effort.

Balsamic Vinegar

Balsamic Vinegarette-Leaf No Broth Unturned

Balsamic Vinegarette or Balsamic Reduction? What’s the difference? How do you make them? Stay tuned because I plan to dive into this.

Join the “Leaf No Broth Unturned” Community

Together we can make “Leaf No Broth Unturned” a community of food lovers who appreciate the simple joys of cooking and eating. So, pull up a chair, grab your favorite bowl, and let’s embark on this delicious journey together.

As you explore “Leaf No Broth Unturned,” I hope you’ll feel the warmth of my kitchen, the joy of cooking with love, and the excitement of discovering flavors that speak to your spirit. Let’s embark on this delicious journey together, one leaf, one broth at a time.

This site is a work in progress at the moment. Thank you for your patience if you’re stopping by to see how I’m progressing with it.

What’s on your mind? Want to just say “hello? Fill out the contact form or email me at info@leafnobroth.com

Grilled Peach & Buratto Cheese Salad with Heirloom Tomato Gazpacho-Leaf No Broth Unturned

Stay tuned. I’m planning to post a delectable recipe I just discovered: Grilled Peach and Burrata Salad. And I may just add my favorite recipe for Heirloom Tomato Gazpacho (a cold soup) for a bit of rustic charm. Until then, happy cooking!