A LIGHT SPRING TREAT ##ASPARAGUS/BROCCOLI SOUP WITH CRUSTY FLOUNDER CATCH

With spring in the air, I decided to tread on the lighter side of things.Thanks to my refrigerator, it had just the supplies I needed for a quick and easy asparagus and broccoli soup along with a crusty serving of wild flounder.

THE MAIN INGREDIENTS FOR ASPARAGUS AND BROCCOLI SOUP
THE MAIN INGREDIENTS FOR ASPARAGUS AND BROCCOLI SOUP

The ingredients:

  1. Asparagus
  2. Broccoli
  3. Kale
  4. Onion
  5. Garlic
  6. Water (cold tap) or chicken broth
  7. Salt/black pepper to taste
  8. Cheddar cheese
  9. Sour cream
  10. Whole milk
  11. Lime
  12. Wild flounder
  13. Whole wheat flour
  14. Olive oil

Method:

  1. Vegetables were roughly chopped and added to a heated stock pot with a drizzle of olive oil.
  2. After a quick softening of veggies, cold water was added along with a veggie bouillon cube, salt, black pepper, thyme,garlic. Didn’t have chicken broth so veggie bouillon cube was added for extra flavors.

    VEGETABLES/OTHER INGREDIENTS IN STOCK POT FOR ASPARAGUS AND BROCCOLI SOUP
    VEGETABLES/OTHER INGREDIENTS IN STOCK POT FOR ASPARAGUS AND BROCCOLI SOUP
  3. When pot came to a boil, soup was simmered on low to medium heat until veggies were fork tender.
  4. After soup was cool enough to handle, this was placed in standing blender along with a handful of kale for extra green hue.
  5. Pureed soup was returned to pot with a sprinkle of cheddar cheese for a quick heating to melt cheese.

I served my broccoli and asparagus soup with a crusty piece of wild flounder fish that was pan-seared in a little olive oil after a very light dredge in whole wheat flour.

CRUSTY WILD FLOUNDER FISH WITH LIME
CRUSTY WILD FLOUNDER FISH WITH LIME

I made sure to reserve a few pieces of asparagus as garnish. Also, I added a few crispy crackers (not in pic) to provide extra texture to my soup.

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