Cream of Asparagus Soup, Whole Roasted Carrots, Ham SaladAllison Fiscus
Springtime and Easter go hand-in-hand. I love spring and everything that spring brings to our kitchen. Fresh flowers, pastel colors, and the sunshine pouring in from the windows.
I wanted to share some recipes that are ideal for a spring brunch, Easter dinner, Mother’s Day tea, or a meal enjoyed by family and friends in the spring. I really like soups year-round. The soup that I want to share with you is a cream of asparagus. Fresh asparagus is wonderful this time of year and the flavor of this soup is fantastic. It’s easy and fast to make and pairs wonderfully with the ham salad on toast points, crackers, and is also delicious on cucumbers.
The whole roasted carrots are unique. Years ago, I had dinner at a fantastic restaurant in Dallas. So long ago, I don’t remember the name but the part of the menu that has stuck with me all these years is their signature vegetable — which was whole roasted carrots. When I saw this recipe, I was so excited to try it and WOW, delicious!
Enjoy these recipes together or paired with other meals as side dishes. Remember that besides delicious flavor, we eat with our eyes and color coordination for the plate is important. I love the bright orange of the carrots and the soup is beautiful. As we plant gardens, these recipes will all use your garden masterpieces throughout the coming months. Enjoy and try these recipes for their delicious flavors. Be sure and stop in at Kitchen Kneads for needed ingredients.
Cream of Asparagus Soup
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ of a small yellow onion, diced small
- 3 cups chicken or vegetable stock
- 1 ½ cups milk
- Salt to taste
- Cayenne pepper to taste
- 2 bunches of asparagus
- Gather ingredients.
- Cut the asparagus into 1-inch pieces.
- In a soup pot, melt the butter over medium heat. When it begins to foam, add the garlic and cook for 30 seconds. Then add the onion and cook until transparent, about 4 minutes
- Add the stock and asparagus and bring to a simmer. Cook until asparagus is tender but still green.
- When asparagus is tender, remove soup from heat and puree using an immersion blender or a regular blender. Process until smooth.
- Pour the soup back into the pot and add the milk. Heat throughout but do not boil. Season with salt and cayenne pepper to taste.
- Ladle into bowls and serve hot.
Whole Roasted Carrots
- 6 carrots
- 1 ½ tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon minced fresh parsley
- Preheat the oven to 400 degrees F.
- Wash carrots. Peeling is optional. If the carrots are really thick cut them in half lengthwise. If not, leave whole.
- Toss carrots in a bowl with olive oil.
- Lay carrots on a baking sheet and sprinkle with salt and pepper.
- Bake for 25-35 minutes or until carrots are browned and tender.
- Remove from oven, place on serving tray, and sprinkle with minced parsley
- 1 cup cooked ham, diced
- 1 tablespoon chopped onion
- 1 stalk celery, diced
- 2 tablespoons light mayonnaise
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons dried parsley
- Dill pickles to taste – optional
- Salt and pepper to taste
- Mustard to taste – optional
Place all ingredients in a food processor. Pulse until desired consistency. Serve with crackers, rolls, toasts points, or on top of cucumbers.
Sources: Spruce Eats, Simple Nourished Living