fracas

So I admit I, fracas, have been remiss in posting  Friday Food Porn.

It’s not my fault.

Okay, maybe it is, but I can explain.

I’ve had things going on the past while that have kept me terribly busy, and then I realized the fraccy yard was horribly neglected… and then there was that delivery of hundreds of stones to start the transformation of the back yard into something reminiscent of some of the lovely forests and gardens where one might find some of those hundred year old giant redwoods (or the like).

In the course of all these events and all this yard work, I made a startling discovery. Indeed, right here in the fraccy yard*, I discovered some giant wood of my own and knew the only thing to do was to share it with all of you.

Now, it isn’t exactly food  (unless you’re some kind of weevil), but nevertheless, I knew some of you out there, would appreciate it anyway. 

Choosing a recipe to post with it though, was a little more challenging. I decided to share a recipe for using the woody ends of asparagus… something that usually becomes waste. Cooking tipsters suggest saving the woody ends each time asparagus is used, by tossing them into a freezer bag until enough have accumulated to use in a recipe.

All in all, today we’ve learned that wood can be good.

‘Woody’ Asparagus Soup

1 lb. asparagus woody ends
2 c chicken stock
1/2 sm. onion; peeled and quartered
1/2 lb asparagus spears without woody ends; cut into 1″ pieces
1 md. leek, white part only; chopped
1 Tbsp. butter
1/4 lemon; juiced
1 Tbsp. minced summer savory (optional)
1/2 cup cultured buttermilk
1/4 tsp. ground white pepper
Salt to taste

Put woody ends and onion quarters in a soup pot with chicken stock and bring to a vigorous simmer. Cook for one hour. Discard solids. Melt butter over medium heat, add leeks, and sauté until translucent. Return soup base to stove over medium heat, add leeks, and bring to simmer. Add remaining asparagus and cook until just done; about 5 minutes. Remove from heat and add savory, pepper, and salt. Allow to cool. Puree soup in a blender, food processor or with an immersion blender. Add buttermilk, taste, and adjust seasonings. Refrigerate for about four hours before serving.

Variation: Use heavy cream instead of buttermilk, leave out the savory and white pepper, and add a teaspoon of curry powder. 

Since this edition was about some growth that’s a bit too ‘woody’ to cook up in your kitchen, do check out the leftovers in the Fracas Friday Food Porn Pantry if you’re looking for something a little easier to chew.

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Merci!

Recipe Source

[* So it wasn't taken right in the fraccy yard... so what? It's called creative license... just enjoy it.]