Another went and cold winter day with lockdown extended for one more week. I have onion and garlic that is showing me some stem coming out of it. Got to use them as I don’t want to throw them away.
The only thing I can think of is add it with carrots and make soup that I can freeze it for a few days. That also mean no cooking or spending time in the kitchen. At least I have some soup to warm up in cold raining winter days.
In addition to it I got oranges from my sister. Dump in the orange for extra flavour and have healthy creamy soup to comfort my soul. Asparagus added on for some green and colour as well as fullness hearty in my soup. I only eat once a meal so I added croissant in to my soup. Let’s cook!!!
500 g carrots, washed
1 brown onion
2 cloves garlic
25 g butter
700 ml vegetable stock
1 orange juice and zest
fresh oregano, washed and plucked
salt and pepper
2 bunches of asparagus, stem removed, cut lengthwise
1/2 Tbs butter
a packet of croissants (OPT)
Peel onion and garlic Then chop top and end of carrots. Chopped the carrots into bite size, onion into thinly slices and finely chopped garlic.
In a saucepan, melt butter. Add garlic and onion on low heat to sweat them in butter for about 1-2 minutes. Then add in carrots cook for about 5-8 minutes until tender. Pour the stock and bring to boil, season with salt and white pepper; cover and cook simmer for about 25 minutes.
Stir in juice and zest of orange cook for about 2 minutes. Remove from heat and let cool for 10 minutes. In the meantime, cook asparagus with a bit of butter until tender. Then cut the croissant into half, spread with butter and warm in microwave for 30 seconds until butter melt.
Blend carrots with stock in a blender until smooth. Spoon onto bowls and garnish with oregano; place croissants 2 halves and asparagus into the soup. Enjoy!!!