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A creamy, vegan soup.
1. Peel the asparagus with a potato peeler and discard the peel. Cut the stalks into small chunks. You might want to take off the hard bottoms of the asparagus as well. Either throw them away or use them in juices if you have a juicer.
2. Peel the potato, onion and cloves of garlic and cut them into small pieces.
3. Heat the olive oil in a soup pot over medium heat.
4. Put the chunks of potato, onion and garlic into the heated oil and stir fry for a few minutes until the onion gets softer.
5. Add the chunks of asparagus and stir fry for another few minutes until they start to soften.
6. Then add the water and the rosemary and cook for about 20 minutes or until the veggies in the pan are soft.
7. Turn off the heat, add salt and pepper and blend the soup with a stick blender, or let it cool off a bit and then blend in a regular blender.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!