Antidote for a One-Day Winter
A quick, short piece. It is time to post a soup recipe. Finally, as February sputters out into March we are blessed with a week-long winter. Brisk wind. Snowflakes in the Arizona desert.
All “winter” this year we have been blessed with one gorgeous day after another. In January Hank Erwin entertained us with his soulful music out in the sun for two hours. On Christmas, I sat and watched the Verde River under 70-degree blue skies.
I know we will pay for this come summer. There will be one week after another when I will arise ay five, get all my outside work done by nine and avoid melting by staying inside for the next 12 hours.
With this little spate of winter, I turned with my taste buds, my inner chill, toward my love of soup. Fry’s cooperated. They put asparagus on sale. 77 cents a pound. I roasted it for soup. The warmth of the oven. The savory fragrance of vegetables. The perfect antidote for the stinging, blowing snow.
Here is the recipe. I love asparagus every way I can prepare it. With homemade mayonnaise. Stir-fried with teriyaki chicken. But this was the best ever. So sweet you would think some sweetener had to be thrown in. I did not even add salt!
1 bunch of asparagus
2 large sweet onions
5 fat cloves of garlic
2 ribs of celery
1/2 cup olive oil
1 can coconut cream
1/4 c sherry
1 teaspoon anise seeds
1/2 teaspoon cinnamon
1/2 teaspoon five spice
1/2 teaspoon pepper flakes
2 or 3 cups water or broth
wash asparagus and snap off tough ends
peel and chop roughly the carrots
put into roasting pan with the olive oil
roast at 425 degrees for 90 minutes
process in food blender
add everything else
simmer for several minutes to blend flavors
And with less than ten minutes of active prep time, a yummy, vegan soup! Maybe we should have a few more days of winter just to savor this.
"With all the beauty surrounding me here above the Verde Valley, how could I not create more beauty?"