The Viehwegs
Tuesday, May 31, 2011
Monday, May 30, 2011
Sunday, May 29, 2011
Day 149
Saturday, May 28, 2011
Day 148
Friday, May 27, 2011
Day 147
Thursday, May 26, 2011
Day 146
Wednesday, May 25, 2011
Day 145
Tuesday, May 24, 2011
Monday, May 23, 2011
Day 143
Sunday, May 22, 2011
Day 142
Saturday, May 21, 2011
Friday, May 20, 2011
Day 140
Thursday, May 19, 2011
Day 139
Wednesday, May 18, 2011
Tuesday, May 17, 2011
Day 137
ingredients:
1 tbsp unrefined coconut oil
2 cups diced yellow onion (approx 1 medium)
1 tbsp minced garlic (approx 3 cloves)
1 cup chopped asparagus (approx 1 bunch)
2 cups spinach leaves
3 cups chopped broccoli (approx 1 large head) *
¼ tsp crushed red pepper flakes
2 tsp sea salt
½ tsp fresh cracked black pepper
6 cups homemade chicken stock
Instructions:
In a large heavy-bottomed pot over medium heat, warm coconut oil until glistening. Add onion and saute for 5 minutes, stirring frequently; onions will have softened. Add garlic and saute for 1 minute, stirring constantly; garlic will be fragrant. Add asparagus, broccoli, red pepper, sea salt, black pepper and chicken stock. Bring to a boil, cover and reduce to a simmer. Simmer for 20 minutes. Turn burner off. Add spinach, stir and allow to cool for 5 minutes. Puree the soup in a blender in small batches OR use a puree stick to blend.
* Both the florets and the stalk of the broccoli may be used. Simply cut off the bottom 1″ of the stock and peel the outer layer with a vegetable peeler. Chop and add to the soup with the florets.