I’ve let you down my friends. Where was I this week when I could have been blowing up your news feed and inboxes with an influx of Thanksgiving recipes?
The last week has been spent in the kitchen working on some great dishes and some serious quality time with family.
This year, I was not in charge of the Thanksgiving meal so I decided to really embrace my Wednesday and Thursday outside of the kitchen.
That doesn’t mean I didn’t spend Tuesday in the kitchen and that I won’t be cooking for hours after yoga today.
You better believe that there will be more amazingly tasty dishes being born today. Just like this one.
You will need…
3 tablespoons olive oil, divided
1 lb asparagus, rough ends trimmed and cut into 1 inch pieces
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons rice
4 cups chicken stock
1 teaspoon nutmeg
4 slices prosciutto
½ lemon, juiced
Salt and pepper to taste
Start by preheating the oven to 400 degrees F.
Toss together the asparagus, 2 tablespoons of the olive oil and salt and pepper.
Lay the asparagus out on a rimmed baking sheet and roast them for 20 to 30 minutes. Just until they are browning.
In a large pot, heat the remaining olive oil and add in the onions.
Cook until the onions have softened, about 7 minutes.
Add in the asparagus, nutmeg and the garlic and cook until the garlic is fragrant. About 1 minute.
Pour in the rice and chicken stock and season well with salt and pepper.
Bring the liquid to a boil and simmer the soup until the rice has cooked. About 20 to 30 minutes.
While the soup is simmering, spread out the prosciutto on an aluminum foil lined baking sheet and bake in the oven until crispy. About 7 to 10 minutes.
When the rice has booked, remove the soup from the heat and squeeze in the lemon juice. Season with salt and pepper and blend the soup in batches in a food processor or blender or use an emersion blender.
Serve hot with crispy proscuitto on top.
Love and Beer Floats
Angela
Roasted Asparagus Soup with Crispy Prosciutto
3 tablespoons olive oil, divided
1 lb asparagus, rough ends trimmed and cut into 1 inch pieces
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons rice
4 cups chicken stock
1 teaspoon nutmeg
4 slices proscuitto
½ lemon, juiced
Salt and pepper to taste
Start by preheating the oven to 400 degrees F.
Toss together the asparagus, 2 tablespoons of the olive oil and salt and pepper.
Lay the asparagus out on a rimmed baking sheet and roast them for 20 to 30 minutes. Just until they are browning.
In a large pot, heat the remaining olive oil and add in the onions.
Cook until the onions have softened, about 7 minutes.
Add in the asparagus, nutmeg and the garlic and cook until the garlic is fragrant. About 1 minute.
Pour in the rice and chicken stock and season well with salt and pepper.
Bring the liquid to a boil and simmer the soup until the rice has cooked. About 20 to 30 minutes.
While the soup is simmering, spread out the prosciutto on an aluminum foil lined baking sheet and bake in the oven until crispy. About 7 to 10 minutes.
When the rice has booked, remove the soup from the heat and squeeze in the lemon juice. Season with salt and pepper and blend the soup in batches in a food processor or blender or use an emersion blender.
Serve hot with crispy prosciutto on top.
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