We've moved and we're no longer suburban. We'll now be known as The Cheapskate Rural Dweller since we live at least a half hour from anything that could be deemed a city or suburb.
Time to ease back into the blogging grind and we'll do it with a recipe.
It's been cold up here in Northern California and it's great soup weather. Here's one I came up with this week.
INGREDIENTS
1/2 bunch of asparagus
1 cup spinach
1 cup shredded carrots
1/2 medium onion
1 medium pasilla chile
1/2 pound cubed ham
1/4 cup sherry
1/2 cup heavy cream
1/2 cup parmesan cheese
1/4 cup shredded cheddar cheese
2 tablespoons Kosher salt
2 tablespoons minced garlic
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon black pepper
Start by putting a stock pot half full of water and 2 tablespoons of salt on the stove and bring to a boil. Cut the crown spears off of the asparagus.
Put in a strainer and hang in boiling water. Cut the rest of the asparagus into 2 inch lengths.
Slice the chile into strips, remove the seeds, and then cut into 1 inch squares.
After the asparagus crowns have boiled for 5 or 6 minutes, remove and set aside. Put the chile chunks , asparagus stalks, carrots, and spinach into the boiling water. Boil for 8 minutes and strain out all but one cup of water.
Put the boiled vegetables, the onion, and the one cup of reserved water into a blender and puree for 5 seconds.
Pour the mixture into a saucepan, add the sherry, garlic, parmesan cheese, and simmer for one hour. Stir every 5 to 10 minutes.
10 minutes before the simmer period is over, add the ham and asparagus spears.
5 minutes after turning off the heat, stir in the cream.
Serve and sprinkle the cheddar over the top.
Darryl Musick
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