Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth.
- 2 tbsp. butter
- 1 clove garlic, minced
- 2 lb. asparagus, ends trimmed, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon dried chopped onions ( 1/4 cup fresh yellow onions)
- 2 c. chicken broth
- 1/2 c. 2% milk ( original recipe calls for heavy cream)
- Freshly chopped green onions
- In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. If using freshly chopped onions, add in with the asparagus, otherwise dried product is mixed in with broth.
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
- Using an immersion or regular blender, puree soup.
- Stir in cream, then warm over low heat. Season with salt and pepper to taste.
- Garnish with green onions
The only credit I can take for this recipe is that I made it following directions. As you know from a lot of my posts, I modify recipes for taste and dietary restrictions. I did change a few fresh ingredients to canned or bottled only because I don’t keep the fresh items on a regular basis. The greatness of this recipe is that it can be made heartier by adding chicken or remain vegetarian
The famous Joan Nathan is responsible for this beautiful soup and can be found in her cookbook King Solomon’s Table. I highly recommend buying a hard copy of her cookbook. There are so many gems within the chapter along with the beauty of the story behind the food. King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook: Nathan, Joan, Waters, Alice: 9780385351140: Amazon.com: Books
- 4 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 3 large carrots, peeled and cut in rounds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
- Salt to taste
- 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
- 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
- 1 (15-ounce/425-gram) can tomatoes, crushed, or diced tomatoes
- 7 cups (1 2/3 liters) chicken broth (vegetable stock for vegetarian option)
- 1 (15-ounce/425-gram) can chickpeas, drained
- 1 cup (370 grams) green lentils
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose unbleached flour
- 1 large egg
- 1/4 cup lemon juice
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.
This is best when the Israeli Couscous is prepared a few hours in advance, so it is already chilled for mixing. Also, I recommend letting the dressing sit in the salad for a few hours to fully incorporate the flavoring. My favorite time to eat this is actually a day later when the flavor has set.
For the Lemon Vinaigrette
- 1 large lemon, juice of
- ⅓ cup extra virgin olive oil
- 1 to 2 garlic cloves, minced
- salt and pepper
For the Israeli Couscous
- 2 cups Pearl Couscous (Israeli Couscous)
- 2 cups grape tomatoes, halved
- ⅓ cup finely chopped red onions
- ½ English cucumber, finely chopped
- 15 oz can chickpeas, drained and rinsed
- 14 oz can artichoke hearts, drained, roughly chopped if needed
- 15-20 fresh mint leaves
- 3 oz feta cheese
- Prepare Israeli Couscous per instructions on package. Set aside in a large mixing bowl and chill in fridge for 1-2 hours
- To make the vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In mixing bowl, combine the remaining ingredients minus the feta and mint.
- Remove couscous from fridge and combine vegetable mixture with couscous.
- Add Lemon Vinaigrette it to the couscous salad. Mix again to combine.
- Add Feta, mint leaves, and season with salt and pepper. Mix final time