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NEWaukee’s Cloud Cafe Recipes, Volume #2

NEWaukee’s Cloud Cafe Recipes, Volume #2

Hi everyone!  I love teaching and sharing so to say I’m excited about this class Wednesday at noon, is an understatement.

Here’s an overview.  I’ll be walking you through some kitchen basis (knife knowledge, kitchen safety and sanitation), demonstrating some basic knife skills and we’ll be making a bright spring soup.

I’ll own that I’m no Emeril, Rachel Ray or Martha Stewart, so here comes my disclaimer, since I’m fairly new at this – I can’t say that I’d recommend you “cooking along with me”, we’ll see how it goes.  I would recommend printing this out so that you can take notes.

Garbarge Stock

Ingredients:

Saved vegetable scraps

Herbs gone slight awry

Chicken or beef bones

Instructions:

Add all ingredients to a pot.  Add enough cold water to cover all of the ingredients.  Simmer on low for at least an hour.  Remove from heat and allow to cool.  Pass through a strainer and store in the refrigerator for up to a week, or freezer for up to 6 months.

 

Asparagus and Sweet Onion Soup

Ingredients:

1 pound of asparagus, washed and trimmed.  Tiny tips removed from about 10 stalks.

1 medium sweet onion, peeled and cut into medium diced pieces

1/2 c dry white wine

1 quart of stock

2 Tbls Olive oil

2 Tbls butter

Salt and Pepper

Dried Dill to taste

Garnishes to consider:  asparagus tips, shallots, whipping cream, creme fraiche, fresh crab, fresh dill, fresh chives, lemon zest

Instructions:

In a medium pot over medium high heat, add olive oil and butter.  Allow butter to melt then add the asparagus and onion.  Sautee until the onion is translucent.  Add the white wine and allow the wine to cook off.  Then add the stock.  Simmer until the asparagus is fork tender but not mushy.  Remove from heat.  Place pot in the sink and using a wand blender, blend until smooth.  Garnish as desired.  Enjoy!

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