At the end of a long day of working on the Mobile Market, I need a deeply restorative dinner. Usually my sons cook on the days that I work, but yesterday I wanted to make a meal which showcased the wonderful food that we had for sale on our market bus.
Fragrant bread from Lyon Bakery, a gorgeous salad of Boston Bibb and Red Leaf lettuce, and a soup made from freshly-harvested asparagus and plain yogurt from the Pennsylvania Amish graced my table last night. My sons ate three bowls of soup each; half a loaf of bread was demolished; the salad topped with Rockin' Red Radish Salsa was devoured.
What's more -- I was able to get dinner on the table in 30 minutes, despite working a long day of market stops! And with a meal like this, our tummies were happy all night.
2 bunches asparagus, trimmed and cut into small pieces, tops reserved
2 bunches leeks, washed, trimmed and cut into small pieces
4 Tablespoons butter
1/2 cup water
1/2 cup plain yogurt
Small pinch each of dried dill and thyme
1 to 2 shakes of nutmeg
Salt and pepper to taste
Melt the butter in a soup pot over medium heat. Add the asparagus stems and leeks to the butter. Place a steamer/sieve with the asparagus tops over this, and cover. Steam the vegetables for 10 minutes, then add the water and simmer until the vegetables are tender. Set the asparagus tops aside, and place the stems and leeks into a blender. Puree until smooth. Pour the puree back into the pot. Add the yogurt, dill, thyme and nutmeg, and asparagus tops. Reheat the soup over low heat and season with salt and pepper.
Visit here for our Red Radish Salsa recipe.