Bear Cuisine

Christine Does It Again

Christine Hickman taught another wonderful class at Las Cosas on Saturday. I could be considered a good cook on the strength of her recipes alone.

Christine Hickman explains it all to you

One of my favorites from this class her Roasted Asparagus Soup. The markets are overflowing with asparagus ; so now is the time to make this deeply flavorful soup.

ROASTED ASPARAGUS SOUP with Gremolata

(serves 8)

1. 5 pounds asparagus, trimmed, cut into 2-inch pieces, 14 to 15 cups
2. 4 cups chopped leeks, white and pale green parts only, about 4 large
3. 1/4 cup EVOO
4. 6 cups low-salt chicken broth, preferably homemade*
5. 2 TBS minced fresh Italian parsley
6. 4 tsp finely grated lemon peel
7. 1 TBS minced fresh basil
8. 1 small garlic clove, minced
9. Salt and freshly ground black pepper to taste

Preheat oven to 425 degrees F.

Combine asparagus, leeks and oil in a very large bowl, toss to blend. Divide between 2 large, rimmed baking sheets. Sprinkle with salt and pepper.Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes. Cool on sheets.

If using an immersion blender, pour all but 1 cup of the chicken broth into a large soup pot,and add the roasted vegetables. Blend until smooth.

Alternately, spoon 1/3 of the vegetables into a blender; add 2 cups of broth. Blend until smooth. Transfer to a large pot. Repeat two more times, using half of the remaining vegetables and 2 cups broth for each batch.

Warm soup over medium heat. Season with salt and pepper.

Mix parsley lemon peel, basil and garlic in small bowl for gremolata.

Ladle soup into warm bowls.Sprinkle with gremolata and serve.

Soup can be made 1 day ahead. Cool slightly, cover and chill.

 

*This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.

Roasted Asparagus Soup

 

The Delights of Spring

Even though this year's spring has been chillier and more uncertain than most, it has still offered us the wonders of asparagus, fresh peas and fava beans. The Canal House cooks shared this recipe for a Pea, Asparagus and Fava Bean Salad. "Fabulous" is the word that best describes it.

PEA,ASPARAGUS AND FAVA BEAN SALAD

PEA,ASPARAGUS,AND FAVA BEAN SALAD

(6 servings)

1. 3 tablespoons extra-virgin olive oil
2. 1 tablespoon finely grated Pecorino or Parmesan
3. 1 tablespoon fresh lemon juice,kosher salt, freshly ground pepper
4. 2 cups fresh fava beans (from about 2 pounds of pods) or frozen fava beans, thawed
5. 2 bunches asparagus, trimmed, stalks peeled if thick
6. 1 cup shelled fresh peas (from about 1 pound of pods) or frozen peas thaweed
7. 1/4 cup vegetable oil
8. 1 shallot, thinly sliced
9. 4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper and more lemon juice, if desired. Set dressing aside

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoo, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel, place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just  tender about 4 minutes. Using tongs, transfer to a colander in ice water.

If using fresh peas, return water in saucepan to a boil, add peas and cook until tender, about 3 minutes  (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables, Addd to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden grown and crisp, 10-12 minutes. transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

 

To make this vegetarian omit the bacon. I also recommend using frozen fava beans (available in Middle Eastern grocery stores) and frozen peas. Both ingredients are as good as fresh and make preparation extremely easy.