Becoming Kindred Blog

Food on the brain

It is a cool, drizzling morning and we are headed to our local CSA farm to collect our first vegetable pick-up. I am excited to find out what I get to cook with this week. I feel like I finally gotten some of my cooking inspiration back that left me in the last seven post pregnancy months. We have eaten well for the past months but certainly not very exciting for the most part with few experiments(my favorite). I am not actually giving myself a hard time because for me it simply comes with the territory of learning to cope with a crazy postpartum body while enjoying my husband and two little ones. Plus moving out of one house and switching provinces to move into another one. So having said all that. I will share another recipe in celebration of inspiration!

Asparagus Soup

1 lb Asparagus

1 c. Carrots

½ c. Almonds

1 c. Cheese (grated)

2 c. Milk

2. c chicken broth

2-3 cloves garlic

1 tsp nutmeg

1 tsp salt

½ med sized onion

1/4 c. butter

¼ c. flour

Very lightly steam asparagus (You might be able to skip this step). Saute onions. Combine asparagus, carrots, onions, garlic and almonds in a blender with some of the chicken broth. To make the soup base, melt the butter and whisk in the flour on a medium heat. Slowly add milk while whisking continually until thickened. Add the remaining chicken broth and the asparagus mixture. Add cheese, nutmeg, and salt. Turn to low heat and stir until the cheese is melted and the soup is heated.

We like this soup with Kamut biscuits but it is great with any bread.

Serves 6