Soup and sewing. Perfect

9 Apr

Well, our 80 degree weather is gone for now (which is probably good, because I got a bit of sunburn that needs healing…) and has been replaced with 50-60 degrees and rain. That’s alright, I do like the rain. Plus, it’s an excellent excuse for soup! I don’t know how it got into my head, but this is tonight’s recipe: Asperagus noodle soup.

Ingredients
half a sweet onion
Garlic. lots of garlic
a few tablespoons of good olive oil (I’m using the amazing one C brought back from Spain. YUM!)
a bunch of asparagus
1-2 celery stalks
A handful of baby carrots
White or baby bello mushrooms
Noodle of your choice
white wine and herb stock in a box
Veggie stock
Parmesan cheese
White wine…. for the chef.

Directions:

1. Pour yourself a glass of wine and take a good sip.

2. Chop all the veggies, slice the mushrooms, etc. Cut the Asparagus into oh, 1.5- 2 inch lengths (chunky) but set them aside.

3. In a nice, heavy bottom soup pot or dutch oven, pour some olive oil, about 2 tablespoons, add the garlic and onion and start to saute them, add the mushrooms and saute till soft

4. toss in the carrots and celery

5. Add all the stock, bring to a boil, let simmer for about 10 minutes or so. Salt and pepper to taste.

6. Add pasta of choice

7. When pasta is 2 minutes or so from done, add the asparagus

8. Top with parm. and drink more wine. YUM!

Serve with some good garlic biscuits or home made bread. If you want some extra protein, you could definitely brown up some chicken and throw that in there. Delicious.

Other than making and eating soup I’m heading to M-town with M in a little while to do some summer dress fabric shopping. yey! Then it’s back home and back to work.

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