I know this is more formal than I usually am with you but I wrote this as an article for one of my other sites. I decided to delete it there and publish it here because I figured you guys would be interested.
With the popularity of food shows, food reality television, and celebrity chefs more home-cooks are using exotic ingredients than ever before. Saffron, wild caught salmon, and truffles used to be ingredients found only in five star kitchens but today these ingredients, and thousands more, are available to almost everyone.
Truffle oil, French truffle oil, black truffle oil, and white truffle oil are all similar oils that have been infused with the taste of truffle, a fungus much like a mushroom that grows underground. Continue reading
I love asparagus. I love cream soups. And… yeah….Cream of asparagus soup is one of my favorites. Homemade cream of asparagus soup is delicate and rich…with just the right amount of flavor. If you are used to the canned cream soups with the microscopic shreds of vegetables you will love the real thing with asparagus that you can actually identify.
There aren’t a lot of ingredients so it is important that you use the freshest and best that you can lay hands on. You want the flavor of the asparagus to be foremost but give way to the cream at the end.
A soup this rich doesn’t need much to go with it. A salad of citrus and romaine, or some warm toast will be perfect. I like cream soups to be very creamy and so use high fat ingredients. You can use all milk, 2%, or skim milk if you want to cut back on the fat. It will not be as good, nor will it have the velvety texture that the full fat version does. Salt to taste. It is difficult to give an exact measurement on the salt because this is such a simple soup. Just taste and add salt sparingly until you are happy with the amount. Continue reading
Filed under Main Dish, Soup