Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Tuesday, October 23, 2012

Creamy Asparagus Soup

My favorite part about making a yummy soup is serving it with fresh baked bread! For Christmas last year my boyfriend gave me a great book for baking in the mountains. At first I was intimidated by baking bread but by following the recipes in my high altitude baking cook book it was pretty hard to screw it up. Now every chance I get the time to make bread I'm in the kitchen kneading the dough by hand . If you have thought about baking bread I totally suggest jumping right into it because it sure does make soup a complete meal.
This recipe is quite easy and yummy! I made this soup before I bought my immersion blender and well it a little messy pouring portions into blender so I totally suggest using my new favorite soup gadget, an immersion blender.
  •  1 lb of asparagus
  • 1 white onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup heavy whipping cream (vegan? try using coconut or almond milk)
  • 4 cups veggie broth
  •  S&P + Lemon Pepper
  • 2 tbs sunflower oil (olive oil works too)
Preheat the oven to 325. Chop the asparagus into 1/2 inch pieces (reserve a few of the tips for garnish). Toss the asparagus pieces into a bowl with 1 tbs oil and a dash of lemon pepper. Bake at 325 for 10-15 minutes or until asparagus is tender. Meanwhile, pour 1 tbs of oil into a large pot on medium heat. Once the pot is hot add the garlic and onion, cook for 3-5 minutes. When the asparagus is done add it to the pot along with the veggie broth and cook for 5-10 minutes. Use your immersion blender carefully to puree the soup. (If you do not have an immersion blender pour the soup in small batches into a blender and blend until smooth.) At this point you should slowly add in the cream and stir well to blend. 

Serve warm with the asparagus tip for garnish.

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