Saturday, January 15, 2011

Focaccia anybody?

So today I was a little creative and made focaccia. Yet another great recipe from the Artisan Breads Every Day book. We had some friends over today and I made this wonderful bread with an equally yummy asparagus soup. Unfortunately I can't share the bread recipe (you need to buy the book) but I can with the soup. This was the second time I made it and I just love how easy it is to make. This recipe is by Sunny Anderson from Food Network and on her show she said that you can substitute the asparagus with any vegetable--I am going to try it with cauliflower next time. Here is the recipe for the soup along with some pictures of my focaccia. Until next time!

Cream of Asparagus Soup
Recipe by Sunny Anderson


½  stick unsalted butter
½  onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature

Directions: Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Focaccia before.

Focaccia after.

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