A little bit of cooking and a high-speed blender is all that’s required for this delicious soup. The mild flavours of asparagus mingled with fresh sweet peas, sautéed garlic, and a hint of mint and lemon bring a medley of savoury, sweet, aromatic, and fresh together in one bowl.
Don’t have lemon-flavoured olive oil on hand? Simply make your own. Thoroughly wash and scrub a lemon. Cut zest off in strips, avoiding white pith. Place in small saucepan with 1 cup (250 mL) extra-virgin olive oil. Heat gently just until simmering. Cool and strain oil into clean bottle. Store in a cool, dark place for up to 4 months.
Sautéed ramps, also known as wild leeks, make an ideal addition to this soup. Only available during a short window in the spring, these greens are the epitome of the season and are excellent in many dishes. Snap them up if you see them.
Trim off 1 in (2.5 cm) asparagus tips from stalks, reserving a couple of whole asparagus spears for garnish. In large pot of boiling water, blanch tips for 30 seconds and plunge into bowl of ice water to stop the cooking. Carefully drain and set aside.
Coarsely chop asparagus stalks and blanch in boiling water until bright green and tender, about 2 minutes. Drain and plunge into ice water to stop the cooking. Drain and set aside.
Trim root ends from green onions. Chop half the green onions. Reserve remaining trimmed onions.
In 8 cup (2 L) saucepan, heat 1 Tbsp (15 mL) oil. Add chopped green onions and garlic and sauteu0301 until soft. Do not brown. If using fresh peas, add and stir together until peas are softened and bright green. Add a splash more olive oil if needed. If using thawed frozen peas, sauteu0301ing is not necessary. Transfer mixture, along with fresh sauteu0301ed peas or thawed frozen peas, to a high-speed blender. Add cooked asparagus tips, stalks, and stock. Whirl at high speed until smooth. Whirl in yogurt until creamy.
Once smooth, return creamy mixture to clean saucepan. Gently heat, stirring until hot but not boiling. Cover and set aside.
In frying pan, heat lemon-infused olive oil. Add remaining green onions and season with salt. Stir-fry until soft and lightly golden in places. Shave 2 remaining whole asparagus spears lengthwise and add, stirring gently just until bright green.
To serve, ladle soup into warmed bowls. Top each with a couple sauteu0301ed green onions and strips of sauteu0301ed asparagus. Sprinkle with some chopped fresh mint and cilantro and freshly ground black pepper. Drizzle with a splash of extra lemon-infused olive oil if you wish.
This recipe is part of the For the Love of Garlic collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.