I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.
This roasted asparagus + white bean soup (chosen by Adrienne at AdrienneEats) is easy and quick, perfect for a weekday. The recipe has options. To purée or not? Stick with the simple herbs called for or follow my desire to spice it up? I puréed half and “mashed” half and stuck with the called for herbs.
::: Puréed Roasted Asparagus + White Bean Soup :::
It is amazing how different the two versions tasted. I thought for sure the flavor of the asparagus puréed would have been the winner for me, and don’t get me wrong it was pretty good. {Think pea soup texture, asparagus flavor.} The original recipe, where you mash the soup and add more beans and chopped roasted asparagus, had more complex and layered flavors and interesting textures.
On a personal note that has nada to do with soup, April was my first month in my new role at work and I am loving it. I’m part of a small team in charge of global sales training programs; live sales webinars, interviews with clients and top sales people, and creating methods to share sales and management knowledge within the company.
The best part, I’m not traveling 90% of the time for the first time in 3 years and I get to be home with Peter! I have a real schedule at home and it feels great. I do miss my offices, we have such an incredible culture at my company and I have inspiring and motivating relationships with the teams I was in charge of all over Canada and the West Coast. I will still get to do that, just in a different capacity now and I can work full time from Miami.
I will also blog more because I wont constantly be wiped out from traveling! THOUGH… I am heading to San Francisco today for the week and Orlando for the weekend. Ok, ok, so I can’t really STOP traveling. 😉
Roasted Asparagus + White Bean Soup Two Ways
- 4 tablespoons olive oil
- 2 leeks, thinly sliced
- 1 tablespoon mined garlic
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- salt and black pepper to taste
- 1/2 cup dry white wine
- 2 baking potatoes, peeled and chopped
- 3 cups cooked or canned white beans, drained
- 6 cups vegetable or chicken stock
- 1 1/2 pounds asparagus
- good quality Parmesan, for topping
- homemade whole wheat croutons, for topping
Full original recipe found HERE
Once finished with original recipe: purée half with an immersion blender, in a blender, or in a food processor. Serve a small bowl of each and top with Parmesan and croutons.
Head to our Food Matter’s Project blog to see the many renditions of this week’s recipe.
I really like both ways you made the soups. Good thinking.
I went for the mostly pureed version and I’m glad I did. I also really liked the contrast of textures provided by keeping the asparagus and some of the beans whole.
I wish I was there so I can taste test how both soups are different! 🙂 Both look delish!
I love your take on it! Thanks for featuring my croutons – anything crunchy in a silky soup is always a win in my book!
Great idea of trying both ways, now you’ll know what you like better. They both look delicious!
I like the idea of whole wheat homemade croutons- excellent! This way you don’t have to necessarily serve this soup with bread, but the breadcrumbs add an additional crunch. Yum!
It’s so interesting to hear how different the soups tasted! I made a salad myself. So glad you’re enjoying your new role!
I actually forgot the beans, puréed the soup, ate it and then I was staring at the bean can on my counter haha.
That is hilarious! I can’t say I’ve never been there before. Haha!!!