Sopa de espárragos verdes

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A warm Spanish soup today :

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This month :

Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!

(more here)

Besides the classic (with a complicated broth), there was an asparagus version that I’ve preferred.

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I combine the 2 recipes and changed… well, here is my broth, based on a grilled onion, with stalks of turnip, cloves, laurel, thyme, rosemary, a dry mushroom and chick peas.

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In the South of France, this type of simple bread soup existed too. Particularly aigo boulido in Provence, so my impression is garlic is the main ingredient.

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It’s the season of frozen green asparagus. Always.

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The soup with the bread.

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Poached quail egg. A similar soup with one egg is called “bouillabaisse borgne” one-eyed bouillabaisse.

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So we have a 4 eye monster soup.

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Mmmm, it’s very filling.

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Shimeji asparagus risotto and tofu caprese

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Italian lunch all plant-based, with local season ingredients. It’s Summer !

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Shimeji mushrooms and green asparagus (only the stalks as I used the tips before) are the guests of this risotto.

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I make it stove-top in my rice-cooker bowl, so I can then use the RC keep hot function. Garlic, leek and a chili pepper in olive oil to flavor the rice. I used sakekasu (sake lees) and water as broth to get a cheese-like creamy flavor.

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It’s not as creamy as usual. The reason is I used hatsuga mai, polished germinated rice. That’s nice too to have a lighter texture in Summer.

Other risotti (click here).

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That’s very simple. A good tomato. Sliced. A good tofu. Sliced. Fresh basil. A pinch of salt over the tomatoes. A drizzle of olive oil, one of balsamico vinegar.

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