When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
I looked up the hotel to share with you only to find out that now it’s totally under a different name. When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera Maya. I was kind of sad finding out about this because it was always a hope that we would go back one day. I guess though change is inevitable. It has been over 13 years and it would give us an opportunity to try out a new location. Until then though I can try to make this soup and reminisce about the wonderful time we had. And I’m glad I took the challenge to try to make my own because it worked out perfectly! Now on to the food.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving. Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
This asparagus soup recipe ended up being so simple. Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two step process. One is to use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender. Should give the same exact effect with just a little more work. For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixutre. Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.
Top this creamy soup off with some homemade croutons. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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My 9 yr old’s will readily say that his favorite meal is “Pierogies.” This casserole was born from the fact that I was really getting tired of the same pierogi with butter while it is good it really needed some jazzing up. The first time I made this for him within the first few bites he was in heaven and thus the Cheesy Pierogi Casserole’ became a keeper in this house.
Getting creative with some of my families favorites is so much fun for me. Yes, I am boring and you know I’m okay with that! I wanted a unique dessert so I came up with this Chocolate Bottom Strawberry Cheesecake. How could I make my husbands favorite appetizer a little different? Boom Wing Sauce Sliders! Thankfully my family is up to the task of trying out the end results.
While I have attempted the homemade version of pierogies, honestly the time & effort were not nearly as good as the boxed version. I was kind of sad about this because I usually say that homemade anything is better than boxed. What I did was make the same roux I use for Macaroni & Cheese and add ham. It really takes an average side and makes a meal out of it. Not only is this delicious, it’s quick to make. Gather your ingredients…..
Cook the pierogi according to package directions. This typically takes 8-10 minutes in boiling water to cook all the way through once cooked, add them to a strainer while the roux is made.
Now it’s time to make the ham & cheese mixture or ‘roux’ if you prefer. Gather the ingredients…..
Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir then add 1 cup milk and half the package of cheese to the sauce and cook for about 3-4 minutes or until thickened. Once the sauce is thickened combine the cooked Pierogies with the ham & cheese sauce.
Add to a 8×11 greased serving dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. All this cheesy goodness is a perfect quick weeknight meal the whole family will love. I served this with a bagged Fresh Express Bacon Caesar Salad & roasted Brussel spouts to round the meal out. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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