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Thoughts from the Cottage…

April Shower Bring May Flowers

April 2016

Michigan started the month off with Mother Nature and her sense of humor. We had the April shower…snow shower! Ready for spring to arrive and winter to let go and move on? What better than to take a nature walk and find some real signs!

Also found it interesting that April is National Humor Month and we start the month off with April Fools Day!

National Humor Month… a whole month for gardeners humor!

Take a nature walk…looking for spring!

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Catnip tester...?

What to eat…Asparagus…what else?

Gardening this spring?  Tell us what you are planting.

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....the brooks are babbling!

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1 lb fresh asparagus

1 Yukon Gold potatoes (1 1/2 cups diced potato)

1/2 lb sun chokes (peeled and cut into 1/2" dice)

2 shallots (large, peeled and sliced)

2 tbsps olive oil (plus more for drizzling)

3 cups low sodium vegetable broth

3/4 tsp kosher salt (divided)

1/8 tsp white pepper

microgreens (for garnish, optional)

ASPARAGUS SUNCHOKE SOUP

This one is a keeper!   A real win-win…you can achieve that rich tasting, luxurious velvety feeling without the guilt.   Bright green asparagus, nubbly sun chokes, mellow shallots and a potato to create that silky mouth feel.

And unlike other soups that simmer away, this one only takes 20 minutes.  

This simple soup is a great starter for dinner or make it a light meal with a crust of whole grain bread and a glass or two of white wine.

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Instructions

Slice off the tips of the asparagus reserve. Trim the woody ends of the asparagus and cut the remaining spears into 1" pieces and set aside. Peel and dice potatoes. Cut shallot into pieces. Peel  and chop the sun chokes

In a large saucepan, heat the olive oil over medium heat and add the shallots and 1/4 teaspoon salt. Sweat until the shallots soften and become translucent - do

Add the asparagus, potato and sun chokes to the shallots. Add vegetable broth, cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.

Meanwhile, in a small saucepan, bring a cup of water to a boil. Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon and transfer to an ice bath to shock them and stop the cooking. Set aside until ready to serve.

When the potatoes, asparagus and sun chokes are tender, transfer the vegetables and broth to a blender and puree until smooth. Season with the kosher salt and pepper.

To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Top with a pinch of microgreens if desired.

Thank you Garlic & Zest for the soup recipe  and go to Yummly for more spring asparagus recipes!