Nov

17

2008

Recession Proof Soup

Comments 11 Comments

Asparagus and Chickpea Soup

Vegetarian • Tags: , ,

Asparagus & Chickpea Soup 2Times are hard.   Times are tough.  We are all broke!  When you know you should spend those hard earned dollars on your rent rather than ingredients for a new recipe, it’s time to get creative.  We all have ingredients in our pantries and refrigerators that we have either forgotten about or no longer know how to use them.  No fear!  A lovely soup is here.  Poking around our cabinets, we pulled out a few items that not only needed a purpose, but also seemingly paired together so nicely together, it was a shame we hadn’t thought of it earlier.

Asparagus & Chickpea Soup – Serves 6 to 8
3/4 lb asparagus spears, trimmed and halved
4 cloves garlic
10 green onions, chopped
4 cups stock, chicken or vegetable, low sodium
15 ounces chickpeas, rinsed and drained
1 cup flat parsley, chipped
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon pine nuts, toasted and finely chopped
2 tablespoons low fat sour cream, optional

1. In a large pot, add olive oil, butter, onions and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.

2. Once the onions have turned translucent, add the stock and chickpeas. Increase heat to medium high allow come to a boil. Add asparagus and cooks until tender but not limp. Add half of parsley and stir until incorporated.

3. With a slotted spoon, scoop solid ingredients into a blender. Pour in half of the remaining broth. Blend until just smooth. Add remaining broth, lemon juice, parsley and pine nuts. Continue to blend. Salt to taste, if necessary.

4. If desired when serving, pipe or swirl sour cream on top of the soup.  You may also garnish with parsley.

If you have tons of leftovers, no need to worry.  It will stay fresh in the fridge for up to 5 days, but it will keep even better in the freezer.  Pour into smaller containers and freeze in batches.

Click HERE for the printable recipe.

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  1. Now that not only looks tasty and beautiful, it’s a frugal food delight! Great job, guys!

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  2. That is BEAUTIFUL! I’m snatching this one for sure.

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  3. That sounds great – kudos for the frugality! Just last night we were laughing last night about our “recycled soup”: vegetable parings made into a vegetarian broth, saved broccoli stems, leftover mashed potatoes…. It’s the way to go in these economic times!

    Reply

  4. Oops – sorry about the redundant “last night…”!

    Reply

  5. Sadly asparagus is a bit pricey around where we live, but the soup looks and sounds delicious none the less. I love soup during the winter!

    Reply

  6. Your soup is really beautiful. I love the pattern and it sounds delicious too.

    Reply

  7. As a soup lover this is one combination I haven’t tried yet. It looks fantastic!

    Reply

  8. this is a great recipe! I’ve been looking for a way to make creamy asparagus soup without using lots of cream! I’m adding you guys to my blogroll – you make my kind of food :)

    Reply

  9. [...] Creamy Asparagus Soup and Goat Cheese Pita Pizzettes! Jump to Comments Tonight I was looking for a healthy, light, summer supper. And I came across this great recipe a few weeks ago from The Duo Dishes for a creamy asparagus soup – and I decided that tonight was a great night to try it! I also threw together Whole Wheat Pita Pizzettes which turned out great (recipe to follow). So first – the soup. Thanks Duo Dishes! I loved your recipe. I did make a few minor modifications to it – so my modified recipe is below. The original is here. [...]

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  10. [...] Ingredients (inspired by this recipe from The Duo [...]

    Reply

  11. [...] Ingredients (inspired by this recipe from The Duo [...]

    Reply

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