Vegetarian

Recession Proof Soup

Asparagus & Chickpea Soup 2Times are hard.   Times are tough.  We are all broke!  When you know you should spend those hard earned dollars on your rent rather than ingredients for a new recipe, it’s time to get creative.  We all have ingredients in our pantries and refrigerators that we have either forgotten about or no longer know how to use them.  No fear!  A lovely soup is here.  Poking around our cabinets, we pulled out a few items that not only needed a purpose, but also seemingly paired together so nicely together, it was a shame we hadn’t thought of it earlier.

Asparagus & Chickpea Soup – Serves 6 to 8
3/4 lb asparagus spears, trimmed and halved
4 cloves garlic
10 green onions, chopped
4 cups stock, chicken or vegetable, low sodium
15 ounces chickpeas, rinsed and drained
1 cup flat parsley, chipped
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon pine nuts, toasted and finely chopped
2 tablespoons low fat sour cream, optional

1. In a large pot, add olive oil, butter, onions and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.

2. Once the onions have turned translucent, add the stock and chickpeas. Increase heat to medium high allow come to a boil. Add asparagus and cooks until tender but not limp. Add half of parsley and stir until incorporated.

3. With a slotted spoon, scoop solid ingredients into a blender. Pour in half of the remaining broth. Blend until just smooth. Add remaining broth, lemon juice, parsley and pine nuts. Continue to blend. Salt to taste, if necessary.

4. If desired when serving, pipe or swirl sour cream on top of the soup.  You may also garnish with parsley.

If you have tons of leftovers, no need to worry.  It will stay fresh in the fridge for up to 5 days, but it will keep even better in the freezer.  Pour into smaller containers and freeze in batches.

Click HERE for the printable recipe.

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11 thoughts on “Recession Proof Soup

  1. this is a great recipe! I’ve been looking for a way to make creamy asparagus soup without using lots of cream! I’m adding you guys to my blogroll – you make my kind of food 🙂

  2. Sadly asparagus is a bit pricey around where we live, but the soup looks and sounds delicious none the less. I love soup during the winter!

  3. That sounds great – kudos for the frugality! Just last night we were laughing last night about our “recycled soup”: vegetable parings made into a vegetarian broth, saved broccoli stems, leftover mashed potatoes…. It’s the way to go in these economic times!

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