Saturday, March 12, 2011

Labbits Like: Creamy Broccoli Asparagus and Ginger Soup

Pipkin isn't the only cook in the kitchen; Corpsman Labbit Captain Holly knows a thing or two about serving up supper. During his recent refrigerator raid he noticed a beautiful head of broccoli and leftover bits of asparagus from Pipkin's Lentil Quinoa Asparagus salad. Not being a wasteful labbit, Captain Holly thought he'd throw together a broccoli and asparagus soup. He is quite fond of green, after all. Print the recipe here.

Leeks, asparagus and broccoli provide good camo for Captain Holly

Creamy Broccoli Asparagus and Ginger Soup 

Ingredients: 
1 head of broccoli, chopped
1 lb asparagus greens chopped into 2" spears (you can reserve the tips for garnish)
2 leeks, sliced, white and light green parts only
1 shallot, chopped
2 cups low sodium vegetable broth

1 cup almond milk or rice milk or milk milk
Optional: 2 Tbsp heavy cream
2 Tbsp EVOO or butter
2 Tbsp all purpose flour
2 cloves of garlic, pressed
2 tsp fresh ginger, minced
1/4 tsp each of cumin, fresh ground black pepper and thyme

Preparation:
Bring broth to a boil and cook the broccoli, asparagus, shallots and leeks until the broccoli and asparagus are crisp-tender. Do not overcook! Broccoli will lose its flavour and bright green colour and asparagus turns into a soggy mush if overcooked.

Remove from heat and allow to cool slightly. In small batches, puree until smooth in a food processor, and set aside.

Heat EVOO or butter on low-medium heat and whisk in flour, whisking until flour is dissolved. Gradually stir in milk and continue whisking until smooth, about 2 minutes. Add garlic, ginger and spices, and swirl in heavy cream if desired. Add pureed soup, and stir. Cook an additional 10 minutes and serve warm, with parmesan cheese for garnish.

If you have reserved asparagus tips, blanch by boiling asparagus in water for 2 minutes, then remove with a slotted spoon and immerse in a bowl of ice water. Blanching asparagus stops the cooking process, retains the green colour, and slightly tenderises the veggie, but keeps it nice and crunchy. This bitey texture is a nice contrast to the smooth soup.

Serves: 4 labbits

Captain Holly stirs in heavy cream. To quote Margery Williams, he likes his labbits "fat and bunchy, as a rabbit should be."

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