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Day: November 5, 2023

Plant-based Cream of Asparagus Soup ala Twyla

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Cream of Asparagus Soup

Ingredients: 

  • 1 yellow onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 2 pounds asparagus, ends trimmed and chopped
  • 2 cups Flageolet beans (cooked)
  • 6 cups vegetable broth
  • Juice of one lime or to taste
  • salt and pepper, to taste or no salt seasoning

Twyla’s recipe for cream of asparagus soup offers a delightful and nourishing experience, perfect for those seeking a plant-based option. This soup is crafted with fresh asparagus, which is sautéed to enhance its natural flavors, and combined with a blend of aromatic ingredients such as onions and garlic. The mixture is then simmered in vegetable broth, allowing the flavors to meld beautifully. To achieve a creamy texture without the use of dairy, the recipe incorporates a plant-based cream, which adds richness and depth to the dish. Finally, the soup is pureed to create a smooth consistency, making it an elegant choice for any meal. This recipe not only highlights the vibrant taste of asparagus but also embodies a wholesome approach to plant-based cooking.

Directions:

  1. Use water or broth to sauté onions and garlic and cook until onions are translucent about 7 minutes.
  2. Add asparagus, beans and vegetable broth. (See other add variations). Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, until asparagus is tender.
  3. Transfer soup to a blender (this may have to be done in batches) and blend until smooth. Or use an immersion blender for desired consistency.
  4. Return to heat and stir in lime juice, salt, and pepper.
  5. Various toppings:  parsley, ground flax/chia seeds, Mary’s crackers, Flaxers, GF croutons, pumpkin seeds, riced cauliflower, non-dairy sour cream

Variations:  ADD during the peas/potatoes/rice/broccoli/cauliflower

Cream of Asparagus Soup is delicious on baked potatoes, served over rice, served in a bread bowl, etc.  

Autumn Vegetable Succotash by Chili Smith

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Ingredients:

  • ½ cup unsalted butter (for a vegan recipe, use Earth Balance)
  • 1 medium onion, cut into 1/4-inch dice
  • 2 garlic cloves, finely chopped
  • 2 red bell peppers, cut into ¼-inch dice
  • 2 zucchini, cut into ¼-inch dice 2 yellow summer squash, cut into ¼- inch dice 1 cup Chili Smith Christmas Lima (pre-cooked) 1 cup fresh or frozen corn kernels
  • Salt and freshly ground pepper to taste
  • 2 tablespoons fresh sage, coarsely chopped

Directions:

In a skillet over medium-high heat, melt butter. Add onion, cook until translucent, about 2 minutes. Add garlic, bell peppers, zucchini, squash, Lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, about 10 minutes. Stir in Sage, and serve.

One question that always is askeda| Has your chili won any awards at Chili Cook-off Contests?

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Actually, we have never competed in a contest! We think the contests look like a lot of fun to attend and have some fun, but here is the deal.

We make chili for people to eat! It is cooked longer and rested under refrigeration for the flavors to blend and become better. Competition chili is made for a quick taste by several judges as it is similar to wines as some great wines are wonderful for fragrance and palette tasting as but not necessarily as a drink you would serve with a meal.

We make a chili without beans, but we really like what our heritage beans do for the eating experience and we really like the fact that it is good for us to eat that delicious source of protein and fiber. The CASI competition chili as or bid the use of beans. What are they thinking??? Just kidding! We appreciate the Texas and Oklahoma style chili and we make some that are similar.

We like to think the customers we serve are a bit like a competition. In that arena, we do very well because our chili is loved and reordered by everyone as and especially the children! We do love to sample our products to lots of people as to just judges as to see what they think.