Friday, February 23, 2007

Friday Menu - Potato and Asparagus Soup

Cast Iron PotPicture courtesy of Hormel Foods

Next to our wok, my favorite cooking pot is our cast iron skillet and our cast iron Dutch oven. What is your favorite?

Since asparagus is on sale, we are having a creamed asparagus soup tonight. You can substitute broccoli or leek. Note: My recipes are geared to what my family likes. Feel free to substitute or make any variations on your own to suit your tastes and needs.

When I make this soup during the week, I use a chicken broth. You can substitute vegetable broth. Because it is Lent and Friday, I will be using water and milk.

Potato and Asparagus Soup
Imitation Crab Fried Wontons


Potato and Asparagus Soup
1 bunch fresh asparagus (removing the woody part and cutting them into bit size pieces
5 small to medium potatoes (peeled and cut into chunks)
1 medium onion, diced
2 cloves garlic, minced.

3 cups Water (or stock) and 1 cup lowfat milk or 4 cups water
2 tbsp. Olive oil or butter

Heat your soup pot. Add your butter or olive oil. Add the garlic and onions and cook for a few minutes until the vegetables start to sweat. Add the asparagus and potatoes. Add 3 cups of water (or broth).

Cook on medium low heat until the potato is cooked thoroughly and you can mash it. Turn off heat and let cool When the soup is cool, you can use the handheld blender to whip it smoothly (my prefered way of doing it) or use the blender. If it gets to thick in the blender, add a little milk at this point.

When the mixture is all blended, add approximately 1 cup to 2 cups of milk, depending on the thickness that you like. Salt and pepper to taste. Serves 4

Imitation Crab Fried Wontons:
1/2 lb. imitation crab sticks (cut into bite size pieces and shredded)
1/3 cup of softened cream cheese
2 tablespoons Mayonnaise
2 Green onions stalks, minced finely
1 package prepared wonton skins (approximately 40 to 50)
1 small bowl of water (for sealing wontons)

In a mixing bowl, add the crabmeat, cream cheese, mayonnaise and green onions. Fill each wonton skins with approximately 1/2 tablespoon of mixture and fold. Refer to previous post regarding wonton folding instructions. Refrigerate until ready to fry. These do not freeze well so make sure to fry them the same day you make them.

Heat the oil in a deep fryer until very hot. Add a few wontons at a time. When they are golden brown (it will only take a few minutes), remove and place on paper towels to drain. Continue until all the wontons are fried.

I like to serve these with sweet Thai chili sauce which you can buy at any Asian market.

NOTE:If you have leftover skins, cut them into strips and deep fry. You can even add powered sugar on these strips for a nice little sweet treat.

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