So today I have a day off with very little plans. I was reading my typical blogs that I check out in the morning and got extremely caught up in the foodie penpal thing from my last post.. and have had food on my brain ever since.
Yesterday I ordered potato leek soup for lunch from one of our go-to luncheonettes that we order from at work. They have incredible soup. I dont often buy soups out though because they are generally thickened with wheat. It got me thinking about how simple potato leek soup could be.
I pulled out one of my many cookbooks from college, and found a potato asparagus recipe… even better! The original recipe is from my awesome book “Fix-it and Enjoy-it Healthy Cookbook” but I decided to jazz it up a bit and add kale. Yum…
Potato & Asparagus Soup with Kale
You will need:
2 tbs sesame seeds
1 tbs olive oil
1 md onion, chopped
2 medium potatoes, cubed
1 lb. asparagus
4 cups of chicken or veggie stock of your choice
In a stock pot saute sesame seeds in olive oil until a little toasty. Add onion and potatoes. Stir until potatoes begin to brown and stick a little. Break up asparagus into potato mixture ( size doesn’t really matter). Add two cups of chicken stock. Bring to a boil, cover, reduce heat, and simmer for about 15 mins. Blend soup mixture until at your desired consistency (I like some chunks). You can use a blender or an emulsifier. Stir in two more cups of chicken stock and let heat through.
*I added salt and pepper to taste and a few cloves of chopped garlic. Then threw in three huge handfuls of kale right at the end… Delish.
My favorite part of cooking is that you don’t really need to follow any recipes. Just start with a base and add and remove steps as you please.