The other day, I went to Carnation Farmers Market to represent Whole Foods Market and take part of the Chef Series at Stone Soup Kitchen. It was still early in the season and asparagus was abundant, making the choice of which soup to make quite easy - Cream of Asparagus Soup.
I loved walking from one vendor booth to the next, picking up the necessities for the soup - asparagus, young onions, potatoes and scallions. I also got freshly baked bread and Golden Glen butter. The rest of the staples (stock, olive oil, heavy cream, salt and pepper) came from Whole Foods Market.
Let the cooking begin! Stone Soup Kitchen set up: down to the basics. A table, a pot, cutting board, semi-sharp knife, some utensils and a heating mechanism with propane.
First things first - I need some asparagus and onions. Thanks to Bautista Farms! The asparagus was quite gorgeous - straight, slim spears in a bright green color. The young onions were pure and bride-like in their white. They'll be very sweet and delicious, roasted whole.
The potatoes came from Full Circle Farm. They also had gorgeous greens and raddishes.
Cut up asparagus into about 1-inch pieces.
Sautee asparagus and onion with some olive oil. Season with salt and pepper, add potatoes and chicken stock and cook until the vegetables were tender. Next, using a stick blender, puree the soup until it is nice and smooth. Add heavy cream and you are in business! Garnish with green onions.
What's the latest bag of produce you bought at the market?
Check back in a few weeks for my next Stone Soup Kitchen adventure.