This year for Thanksgiving, we decided to give it an Italian twist. Surprisingly easy to make, it was a big hit. With the holidays coming up here is a menu that doesn’t require an excessive amount of effort, yet tastes wonderful. So for those of you looking for vegetarian menu options for the holidays, here is one.
Leek Asparagus Soup (recipe from Anne Casale) – recipe below
Mushroom, Butternut Squash and Gruyere Tart – This one tasted even better a day later.
Vegetable Lasagna (our friend made this – great stuff) – I will post a recipe later
Pecan Chocolate Pie (our friend baked this so I don’t have a recipe) but here is one.
Apple Pie (store bought) with Vanilla Ice Cream
INGREDIENTS (for 9 cups)
3 lbs asparagus
1 Tbsp Olive Oil
1 Medium leek – root and top trimmed, split in half lengthwise, washed well and thinly sliced
1/2 cup peeled chopped carrots
5 cups vegetable broth – we took the lazy route and used Bouillon cubes
Salt and Pepper to taste
STEPS1. Wash the asparagus well and get rid of the woody bottoms of the stalks.
2. Using a peeler, peel from bottom of stalk upwards, leaving the tips intact. Cut the tips off and reserve.
3. Steam the asparagus tips in a steamer until tender – about 5 mins. Use 1 inch of water in the steamer. After you are done, keep a cup of the cooking liquid and reserve.
4. In a stockpot, heat the olive oil over low heat. Cook the leek and carrots until tender.
5. Add the asparagus, reserved cooking liquid and stock and turn the heat up and bring to a boil.
6. Turn heat low and simmer covered till the stalks are extremely tender – about 30 minutes.
7. Puree the mixture. Add salt and pepper to taste.
8. Before serving, warm the soup up over low heat.
9. Serve invidually and add a few asparagus tips to each serving.
NOTE: Though we didn’t add cream, this soup would taste great as a cream soup as well. You can experiment with adding some cream to it if you want