And it was a made-up thing actually. Lemme see if I'm awake enough to try to piece it together here. XD;
1. Chop 2 shallots and slice 2 leeks and saute in olive oil. Add in one package sliced button mushrooms when transluscent. Season with a good amount of a lemon pepper spice mix (I used a no salt one because of my mother).
2. Cut off ends of a bunch of fresh asparagus and discard. Chop asparagus into approx. one inch segments, set aside tips for later, add rest to the pot and saute.
3. Chop 1 red bell pepper and save aside about 1/3 of it with asparagus tips. Add in the rest to the pot. Add about 16 oz. fresh or frozen peas. Saute.
4. Add one bay leaf, then 2 boxes vegetable broth (I use a low sodium one, again a Mom thing). Simmer for...awhile? ^^; At least a half hour I think, I let it go between a half hour and an hour, but that might have been longer than it needed.
5. Chop about 1/2-3/4 a bunch of Italian flat leaf parsley (just what I happened to have on hand, since I'd used about 1/4 for a different meal). Add about two thirds to the soup. Remove bay leaf. Using a hand blender or stick blender, puree the soup some so it's somewhat thicker and pureed in the broth but still very chunky.
6. Add in saved aside asparagus tips, bell pepper and parsley. Heat until these are warmed and tender instead of crunchy. Add in one cup of cream and stir. Season with ground black pepper.
7. Top with a shredded cheese (like I used a shredded aged white cheddar, but have used shredded gouda for a similar soup before).
I hope I didn't miss anything. \o/ And that I noted everything clearly enough to follow. Usually with a soup like that I'll have some sort of crusty bread with. This time since it was Easter, I had some ham salad from the store, and we did ham salad sandwiches with a nice crusty sourdough loaf I'd gotten.
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And it was a made-up thing actually. Lemme see if I'm awake enough to try to piece it together here. XD;
1. Chop 2 shallots and slice 2 leeks and saute in olive oil. Add in one package sliced button mushrooms when transluscent. Season with a good amount of a lemon pepper spice mix (I used a no salt one because of my mother).
2. Cut off ends of a bunch of fresh asparagus and discard. Chop asparagus into approx. one inch segments, set aside tips for later, add rest to the pot and saute.
3. Chop 1 red bell pepper and save aside about 1/3 of it with asparagus tips. Add in the rest to the pot. Add about 16 oz. fresh or frozen peas. Saute.
4. Add one bay leaf, then 2 boxes vegetable broth (I use a low sodium one, again a Mom thing). Simmer for...awhile? ^^; At least a half hour I think, I let it go between a half hour and an hour, but that might have been longer than it needed.
5. Chop about 1/2-3/4 a bunch of Italian flat leaf parsley (just what I happened to have on hand, since I'd used about 1/4 for a different meal). Add about two thirds to the soup. Remove bay leaf. Using a hand blender or stick blender, puree the soup some so it's somewhat thicker and pureed in the broth but still very chunky.
6. Add in saved aside asparagus tips, bell pepper and parsley. Heat until these are warmed and tender instead of crunchy. Add in one cup of cream and stir. Season with ground black pepper.
7. Top with a shredded cheese (like I used a shredded aged white cheddar, but have used shredded gouda for a similar soup before).
I hope I didn't miss anything. \o/ And that I noted everything clearly enough to follow. Usually with a soup like that I'll have some sort of crusty bread with. This time since it was Easter, I had some ham salad from the store, and we did ham salad sandwiches with a nice crusty sourdough loaf I'd gotten.
♥