Just sitting here waiting for the first wave of moving vans to arrive, we're doing the final part of the move out next week. Today is all about Deep Storage. Yes, that sounds like the title of some weird Michael Bay movie or perhaps a spin off of Storage Wars. Either way, we are in the house for another few days but the kitchen is in boxes. Until we complete the move there is no cooking going on around here.
I sent up the flare guns a couple of weeks ago when I started appreciating the scope of this migration, and am happy and grateful to present this offering from my good friend and former Sonoma County resident Erin Jimcosky (she went through this whole moving thing last year). Erin is the Editor in Chief of the new magazine Craft which is debuting this June, and Alan and I have enjoyed many a fine dining experience here in Sonoma with her and her husband photographer Phil Jimcosky. Just looking at this delicious recipe this foggy morning, and seeing all the fresh asparagus out there in the markets makes me want to get into my kitchen...oh wait I can't. But you can!! Lucky you.
Asparagus & Cheddar Soup
Spring has sprung and it is this time of year that a food writer’s fancy turns to thoughts of the year’s first farmer’s markets, ramps, and of course asparagus. This food writer also happens to be in the process of building a new startup magazine, so thoughts of contributor deadlines, graphic design, and finishing that darn media kit tend to smother the more pleasant edible thoughts. In other words, if I want to savor the delights of the season, I had better do it quickly like with this Asparagus & Cheddar Soup, because something that needs my attention now is coming down the pipe.
I am from the Pacific Northwest, where we grow spectacular asparagus. You can imagine my joy in finding that we have incredible asparagus here at my temporary home here in the D.C. Metro Area. I have been going through them like crazy since making this discovery, buying them by the Prius load, and enjoying every last bite in as simple a fashion as possible.
Asparagus is one of those vegetables that need little adornment since nature did such a bang up job in the soil. The nutty, herbaceous, and green flavors are so distinctive you’d have to forage for fiddlehead ferns to find its equal. My Asparagus & Cheddar Soup is a tasty way to enjoy this treat while keeping it relatively simple. All you need is a little time to properly sweat the onions and asparagus, and you’re practically home free. If you are as busy as I seem to be these days be sure to step away from your computer or phone while you enjoy this decadent soup.
Asparagus & Cheddar Soup
2 TBS. butter
1 yellow onion, diced
1 garlic clove
2 TBS. all-purpose flour
1 asparagus bunch, trimmed and chopped into 1-inch pieces
3 c. chicken stock
sea salt, to taste
freshly ground pepper, to taste
4 oz. sharp cheddar cheese, at room temp, shredded
Croutons, to garnish
Sweat the onions in the butter in a medium pot over medium-low heat with the lid on and a little salt until they are translucent. Add in the asparagus and continue to sweat until they are cooked throughout. Sprinkle in the flour, stirring to coat and allow it to cook for a little longer. Add the mixture to the pitcher of a blender with 1 cup of the stock and puree until smooth.
Pour the mixture back in the pot and add in the remaining stock, salt and pepper. Bring the mixture to a boil and add in the cheese, stirring constantly. Serve immediately topped with croutons and a sprinkle of pepper.
Serves 4 as a starter.
Erin Jimcosky is the Editor in Chief for CRAFT magazine, which debuts in June of 2014. In her spare time she is a freelance food and travel writer and pens the Hungry Mutineer column in Mutineer Magazine. When she isn’t in the glued to her computer, she can be found in the kitchen and working in her garden.
Follow her on Twitter @hungrymutineer.
Phil Jimcosky has done everything from food and product photography for Mutineer Magazine, Anchor Distilling, St. Suprey, and Greater Purpose Wine to location shoots in Spain, but his real love is in photojournalism. When he isn’t in his home studio he can be found chasing down the perfect image on the streets of Washington DC.
Check him out at: http://foodaperture.com/about/
Follow him of Twitter @@foodaperture
I sent up the flare guns a couple of weeks ago when I started appreciating the scope of this migration, and am happy and grateful to present this offering from my good friend and former Sonoma County resident Erin Jimcosky (she went through this whole moving thing last year). Erin is the Editor in Chief of the new magazine Craft which is debuting this June, and Alan and I have enjoyed many a fine dining experience here in Sonoma with her and her husband photographer Phil Jimcosky. Just looking at this delicious recipe this foggy morning, and seeing all the fresh asparagus out there in the markets makes me want to get into my kitchen...oh wait I can't. But you can!! Lucky you.
Spring has sprung and it is this time of year that a food writer’s fancy turns to thoughts of the year’s first farmer’s markets, ramps, and of course asparagus. This food writer also happens to be in the process of building a new startup magazine, so thoughts of contributor deadlines, graphic design, and finishing that darn media kit tend to smother the more pleasant edible thoughts. In other words, if I want to savor the delights of the season, I had better do it quickly like with this Asparagus & Cheddar Soup, because something that needs my attention now is coming down the pipe.
I am from the Pacific Northwest, where we grow spectacular asparagus. You can imagine my joy in finding that we have incredible asparagus here at my temporary home here in the D.C. Metro Area. I have been going through them like crazy since making this discovery, buying them by the Prius load, and enjoying every last bite in as simple a fashion as possible.
Asparagus is one of those vegetables that need little adornment since nature did such a bang up job in the soil. The nutty, herbaceous, and green flavors are so distinctive you’d have to forage for fiddlehead ferns to find its equal. My Asparagus & Cheddar Soup is a tasty way to enjoy this treat while keeping it relatively simple. All you need is a little time to properly sweat the onions and asparagus, and you’re practically home free. If you are as busy as I seem to be these days be sure to step away from your computer or phone while you enjoy this decadent soup.
Asparagus & Cheddar Soup
2 TBS. butter
1 yellow onion, diced
1 garlic clove
2 TBS. all-purpose flour
1 asparagus bunch, trimmed and chopped into 1-inch pieces
3 c. chicken stock
sea salt, to taste
freshly ground pepper, to taste
4 oz. sharp cheddar cheese, at room temp, shredded
Croutons, to garnish
Sweat the onions in the butter in a medium pot over medium-low heat with the lid on and a little salt until they are translucent. Add in the asparagus and continue to sweat until they are cooked throughout. Sprinkle in the flour, stirring to coat and allow it to cook for a little longer. Add the mixture to the pitcher of a blender with 1 cup of the stock and puree until smooth.
Pour the mixture back in the pot and add in the remaining stock, salt and pepper. Bring the mixture to a boil and add in the cheese, stirring constantly. Serve immediately topped with croutons and a sprinkle of pepper.
Serves 4 as a starter.
Erin Jimcosky is the Editor in Chief for CRAFT magazine, which debuts in June of 2014. In her spare time she is a freelance food and travel writer and pens the Hungry Mutineer column in Mutineer Magazine. When she isn’t in the glued to her computer, she can be found in the kitchen and working in her garden.
Follow her on Twitter @hungrymutineer.
Phil Jimcosky has done everything from food and product photography for Mutineer Magazine, Anchor Distilling, St. Suprey, and Greater Purpose Wine to location shoots in Spain, but his real love is in photojournalism. When he isn’t in his home studio he can be found chasing down the perfect image on the streets of Washington DC.
Check him out at: http://foodaperture.com/about/
Follow him of Twitter @@foodaperture
Best of luck, Kathy! Moving is a real b#%h but it'll be worth it, I'm sure, when you're all moved into the new place.
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