Spring Asparagus Soup

Dan and I are often asked about what we eat. Our answer is; we eat a lot of buffalo (3 to 4 times a week), with an occasional other sustainable fish or meat, but also – a lot of fruits and vegetables. The idea of eating meat in 2 or 3 of your meals daily seems a bit over the top. We are advocates for improving the quality of your protein sources and eliminating the quantity of unsustainable, unhealthy meats. We both can remember when the Sunday Pot Roast was a big deal. But, do to unhealthy cheap meat, many have moved away from the specialness and the celebration of meat on the table.

We also eat with the seasons, and will go on binges of certain foods when available. Since it’s asparagus season, we’ve been feasting on it. This month’s recipe is one of my favorite ways of preparing this green delicacy. I hope you enjoy it too.

Serves: 4 entrée servings or 6 first course serving

Ingredients:

2 teaspoons basil olive oil

2 teaspoons organic butter

½ onion, chopped

1 bunch asparagus, chopped (broccoli may be substituted)

6 oz. spinach

½ cup cilantro, chopped

3 cups organic chicken stock or vegetable stock

2 tablespoons lemon juice

1 teaspoon salt

1 tablespoon black pepper

1 pinch cayenne

1.)  Over medium high heat, heat oil & butter in 3 qt. soup pot.

2.)  Add onion and sauté until tender, but not brown.

3.)  Add asparagus and sauté for 3 minutes.

4.)  Add spinach, cilantro, 1 cup of stock, lemon juice and seasonings, cover, reduce heat to low and simmer for 4 minutes.

5.)  Place all ingredients in blender, add remaining stock and puree until smooth.

6.)  Return to soup pot and bring to full heat.

Season to taste, and garnish with fresh cilantro sprig. A drizzle of cream is optional.

Wine Pairing: Groth Vineyards, Napa Valley, 2008 Sauvignon Blanc

Essence of citrus and hints of melon make this wine nicely balanced. Crisp yet full and well rounded.