Asparagus, Artichoke and Shiitake Risotto from SmittenKitchen Makes 4 main-course servings. 5 cups chicken broth (40 fl ounces) 1 cup water 1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches … Continue reading →
This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).
2 or 3 leeks
1 small onion
2 tbs. butter
2 small potatoes
1 medium carrot
1 and 1/2 cup hot water
2 tsp. salt
1/4 cup uncooked rice
10 stalks of asparagus
1/2 pound spinach
1 cup of light cream
Preparation: Clean and remove the green tops and roots from the leeks, about one cup. Dice onion, about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook slowly, covered, until vegetables are soft but not brown.
Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.
Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.
Mushroom Casserole from 101 Cookbooks Ingredients: 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped 1 large onion, well chopped 3 cloves garlic, finely chopped 3 cups cooked brown rice, room temperature 2 large eggs 1 cup cottage cheese 1/2 … Continue reading →