Contributed by Tiffany McGregor
There is something so spring-y about the taste of asparagus! This recipe is so perfect for the temperamental springtime weather because it combines the spring-like taste of asparagus with the warm comfort of hearty soup. It’s easy to make, easy to vegetarianize, and makes good use of veggie pieces that might otherwise go to waste. Being a good steward of resources is always important to me, but it is particularly on my mind during the time of this pandemic. Make this soup and it will feel something like a warm hug until we can give those to one another again. You’ll need: stove top, blender, dish towel, 4 quart heavy bottomed pot or Dutch oven, sharp knife, cutting board, measuring cups, wooden spoon, measuring spoons, spare bowl. Prep time: 30 minutes Serves: 4 Ingredients:
Directions: Chop the asparagus stalks into ½ inch pieces. If the stalks are particularly thick, you may also want to half them lengthwise. Chop the onion and gently sauté in 2 Tablespoons of butter over medium-low heat until softened. Add in the asparagus pieces and lightly season with salt and pepper to taste (go light with the salt, especially if you do not have low-sodium stock to use. You can always ADD salt, but you CAN’T take it out). Continue to gently sauté for about 5 minutes, stirring frequently. Then add in 5 cups of stock and simmer covered until asparagus is tender, about 15-20 minutes. Turn off the heat and let the soup cool a bit. If you want to reserve any asparagus pieces for garnish, pull them out and set aside. Transfer enough soup to fill the blender about halfway. Remove the center core of the blender top so that steam will be able to escape before securing the top of the blender. Cover the hole in the top with the dish cloth and blend carefully. Blending hot liquids requires caution and patience; you will need to do this in batches to keep from sending hot soup everywhere! Using the spare bowl to temporarily house blended soup, continue blending in batches until all of the soup can be returned to the pot. Stir in the heavy cream or crème fraiche; if you feel the soup is too thick, then slowly add in stock from the remaining cup until the desired consistency is achieved. Season with salt and pepper to taste. Over gentle heat, bring the soup back to a slight simmer and whisk in the remaining Tablespoon of butter (the colder butter, the better). Serve using any reserved asparagus pieces and lemon juice as garnish. Pro Tip: Crème fraiche is pretty similar to sour cream, but is less tangy and has a little more fat. If you were to substitute sour cream over heavy cream/ crème fraiche, you might go lighter on the lemon juice or skip it completely. (Sour cream was really difficult for me to find during the pandemic, but crème fraiche was something that I could get).
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Contributed by Tara Convery
With the addition of frozen ravioli, you can turn a simple can of soup into a hearty meal. Use this recipe to put a healthy and delicious dinner on the table in minutes without breaking a sweat or breaking the bank! Serves: 4 Prep Time: 10 minutes You’ll need: stove top and medium saucepan (or crockpot) Ingredients:
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Contributed by Tiffany McGregor I’ll never forget the first time I had a bowl of black bean soup. I was a teenager and it was our first time as a family dining at a new Mexican restaurant. My father convinced me that trying the soup was a “must.” I was fascinated by the inky, silky soup that was set before me and it was like nothing I had ever seen or tasted before. Earthy, warm, and luscious- the soup was both mysterious and comforting at the same time. Having a prep time that’s less than 25 minutes and with a cost of less than $2 a serving, this super-simple and super-affordable recipe makes this somewhat of a staple in our house. Cooking it always reminds me of this memory with my family, which is an added incentive, of course. You’ll need: stove top, blender, Dutch oven or heavy-bottomed stock pot, wooden spoon, sharp knife, cutting board, measuring spoons, measuring cup, can opener, dish towel. Serves: 4 Prep time: 25 minutes Ingredients:
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Contributed by Jess Zappasodi Do you have a slow cooker or a Crockpot? Does your mom? Well, if either of the answers to those questions are yes, then you are in luck. This slow cooker chili is so simple and takes about a half an hour, which is basically just one episode of the Office. For those of you willing to try this, I suggest turning on the episode where Pam and Jim get married and start chopping onions! You'll Need: A slow cooker, a medium bowl, a cutting board and a knife. INGREDIENTS
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Contributed by Maureen Williams (Based on recipe by Smitten Kitchen) Serves: 4 – 6 Prep time: 20 minutes You’ll need: Large pot, sharp knife, cutting board, ladle or other large spoon, burner or hot pot, blender Ingredients:
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Contributed by Maureen Williams Recipe from Smitten Kitchen Serves: 5 entrée servings or 10 side servings Prep time: 20 minutes You’ll need: Pot, sharp knife, mixing bowl, stove top/range/way to boil broth Ingredients
Contributed by Tiffany McGregor I used to call this a summertime corn chowder because it was a go-to for spontaneous get togethers with friends. I’d serve it alongside grilled shrimp skewers for a quick and delicious meal. However, this chowder really is satisfying in all types of weather! It comes together in a snap and can easily be vegetarian if you swap out the bacon for olive oil. Serves 4-6 Prep Time: 40 minutes You’ll need: stove top, heavy bottom stock pot or Dutch oven, blender, measuring cups, measuring spoons, slotted spoon, cutting board, sharp knife Ingredients: Bacon, 3 slices chopped into pieces, or lardons 3 cups frozen corn kernels, thawed 1 medium onion, small dice Yukon gold potatoes, 1lb (2 – 4 potatoes, depending on size), peeled and cubed 3 cups whole milk 2 teaspoons Kosher salt, plus more to taste ½ teaspoon ground black pepper, plus more to taste ½ cup heavy cream Directions:
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Contributed by Theresa Davidson Serves 4 to 6 Tools needed: Sharp knife, measuring cup (dry - 1 cup) and liquid (4 cups), soup pot with lid, can opener, separate bowl for cooking lentils 1 pound sausage (choose your favorite type; mix of mild and spicy is best) 1 onion, diced 1 small stalk celery, diced 1 large carrot 2 cups beef stock 2 cups vegetable stock 1 14-1/2 oz. can tomatoes, diced 2 big cloves of garlic 1-1/2 cups dry lentils Season to taste with basil, oregano, parsley, thyme, black pepper, Parmesan cheese and red pepper flakes Directions:
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