Thursday, May 6, 2010

Less on my Plate = Delicious

I'm giving myself complete permission to slow down this month.  And I don't just mean move at a slower pace.  I mean...stop planning and doing so much.  Just when one project ends, I have 50 others waiting in the wings.  I'm tired of having to think about so much at once.  I'm in great need of enjoying the things that I usually don't set aside time for - like playing in my kitchen.  It's so easy to get in a rut and cook the same things every week, but I was inspired when I visited our local farmer's market last week.  The culinary school was giving demonstrations of this delicious soup. is divine.  And it's super easy to make. 

This is the season for asparagus so go out and try this meal.  You, and your family, will love it.

Spring Leek and Asparagus Soup
2 Tbsp olive oil
1 Tbsp butter 
1 shallot, peeled and finely chopped
2 leeks, washed & thinly sliced
1 lb fresh asparagus, cut in thirds, reserve tips
1 tsp curry powder
salt & pepper to taste
6 cups of veggie (or chicken) stock
1 bunch chives, chopped (garnish)

Heat 2 Tbsp of the olive oil in a large pan.  Sauté shallot and the leeks until the white parts of the leeks are opaque and the green parts are brightly colored (about 3 minutes).  Aren't leeks beautiful?

Hint:  Thinly cut the leaks, using the white part and a little bit of the green, below the leaves.  Then, soak them in water and separate them with your hands.  This will ensure any sand or dirt gets washed away. 

Add asparagus (not the tips), curry, salt and pepper.  Continue cooking for another 3 minutes or so.  Add the stock and simmer for 15 minutes until the asparagus is really tender.  Puree the soup until it is really smooth - using a blender, Vita-Mix or immersion blender.

Return to the pot and keep warm.  In a small pan heat 1 Tbsp butter and sauté asparagus tips for about 5 minutes.  Season to taste, and top soup with the asparagus tips and chopped chives.

What a perfect spring meal!  Enjoy.

As I continue to move at a slower pace with less on my plate, I am excited to play more in the kitchen and try new things along the way.  

Your Personal Reflection:  What new things are you making space for this spring?


  1. This looks absolutely delicious - yum. We have the farmers market on Saturday - I am definitely having this for supper. Thanks

  2. THanks for emailing this out... i walked to the market around the corner, bought some local asparagus, and made this for my dinner. I didn't have any chicken broth so I used green curry paste in milk. it was delicious!

  3. This looks fantastic. I'm making this for lunch tomorrow. I've been slowing down too. Honestly, I'm just playing fiddle to my garden and trying not to annoy the neighbors. Past that, I don't really have any plans except loving my family. Enjoy your slowness.

  4. glad you all like the recipe. seriously...i've already made it a few times since discovering and change it up each time. i love the idea of green curry paste! will try that next time.

    and valarie...what a beautiful phrase..."playing fiddle to my garden..." i'm going to have to quote you. thanks for the wonderful simple inspiration.

  5. Yeah, I'm with you..there are times to simply simplify, do less. I'm however going to make some of that soup, it looks so yummy, great pictures Shannon.

  6. Good for you Shannon that you are giving yourself this break. Bravo.

  7. Curry powder! Hmmm, now that's interesting. I'll have to give this a try. Sounds so yummy and healthy.

    Thank you for the CD! It arrived, and my daughter and I danced to the Brisbanes. Great tunes, they ROCK! :D

  8. i have been slowing down recently (tonight I even watched a movie without doing something else!) and it feels good on the one hand, but scary on the other as I fear the stuff piling up behind the closed door! sigh. but you are right about setting time aside for the enjoyable things of life. thanks for the reminder.
    and thanks for the blog visit :)


Thanks for sharing!