Lauren posted that they were making asparagus soup over at Good Egg last weekend, and it totally inspired me. I think I was feeling a little too inspired, because I really skipped some key steps from the recipe, but it still turned out wonderfully. I had originally skipped over this soup, from Jamie at Home, because Jamie Oliver calls it a “creamy asparagus soup with a poached egg on top,” which is exactly what it is but also exactly what I don’t love. First, milk- or cream-based soups aren’t usually my thing. Second, I am picky about eggs. But, this recipe works so well because all the creaminess comes from the egg. I initially thought I would prefer the soup without egg but now that seems crazy. This soup is good, Jamie Oliver is right!
- 4 bunches asparagus, broken to discard the ends, chopped
- olive oil
- 2 white onions, chopped
- 2 sticks of celery, chopped
- 2 leeks, chopped
- 4 cups vegetable stock
- salt and pepper
- poached eggs (poached in un-vinegared water)
Fry up the onions, celery, and leeks in olive oil. When they are nicely cooked, add the stock and the asparagus. Jamie Oliver suggests keeping the tips out until the end but I missed this step and it turned out okay. Simmer the stock for 20 minutes, and then purée the veggies. Season carefully with salt and pepper. At this point, put the asparagus tips in, if you haven’t already. Heat everything up. Meanwhile, bring a pot of water to a boil and toast up some bread. Olivia Go’s awesome class taught me to use a really tall, thin pot to poach eggs, but I don’t have one. Once the water has boiled, give it a stir and crack an egg in. After 3 minutes or so, fish out the egg (or two) with a slotted spoon and top each bowl with the egg and bread. Split the yolk and stir. Seriously tasty and creamy in a good way!
I love pickles. Making pickles has been on my to-do list forever, but higher on the list is “not die of botulism” so I kept not making pickles. But, then! I found a lovely book on quick pickles at Good Egg, and the main selling point was not speed and ease, but the lack of botulism potential. Basically, because these pickles are not canned, you have to eat them within two weeks, which is a fair price to pay for life. I know that the likelihood of getting botulism is low, but I am unwavering in my fear, so this book is the best.
Okay, enough about botulism. I made pickles! This book is also pretty exciting because it gave me lots of exciting pickle possibilities. This first round, I made smoky pickled corn. The book is a bit overwhelming because the recipes call for a lot of ingredients, but then you look at it closely and see that 8 of them are spices, so it’s okay.
- 2 teaspoons vegetable oil
- 8 cloves of garlic, peeled, whole
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 1 onion, cut in rings
- 4 tomatillos, quartered (take off the paper skins!)
- 4 teaspoons dijon mustard
- 4 cups white vinegar (this was supposed to be white wine vinegar, but I misread it)
- 1 cup pineapple juice
- 2 cups water
- 1 1/2 cups sugar
- 2 tablespoons kosher salt
- 3 tablespoons coriander seed
- 1 tablespoon whole cloves
- 4 dried fresh chilis, sliced
- 4 ears of corn, cut into chunks
Heat the oil in a skillet and add the garlic, peppers, onions and tomatillos until everything is softened. Don’t brown them! Set them aside, then bring all the other ingredients except the corn to a boil in a really big pot. Boiling vinegar smells crazy, you might cry. Add the corn once everything is boiling, and then let it simmer for 5 minutes. Add the rest of the veggies and bring to a simmer. Turn the heat off and let everything cool. Keep these in the fridge and eat them for 2 weeks, no more!
I had many fake ploughman’s lunches with these pickles, and was pretty into it. Eat the corn rounds like corn on the cob, they are pretty spicy but pretty delish, I think.