Secret Sauce 09 - MxWix

Spring has arrived. And with it, so many perky little asparagus. I provide local foods to the Seattle community alongside my recipe co-creator and colleague Casey Gillum. We crafted our Creamy Vegan Asparagus & Potato Soup with Charred Asparagus Tips to heal, soothe, and transition us all out of the darkness of Winter into the bright, unfolding beauty of Spring. Put the mix on during the preparations and merging of the ingredients and flow through ambient, meditative, and downtempo rhythms. Then, reflect as you taste spoonful after spoonful, becoming aware of the transformations inside yourself and the emerging growth outside. This mix showcases some local producers, highlighting the breadth and possibilities of sourcing locally, whether on the table or on your speakers. I hope you enjoy the recipe and mix!

Creamy Vegan Asparagus & Potato Soup with Charred Asparagus Tips

Ingredients

Salt, enough to cover a shallow baking pan
3-4 potatoes--white or yellow
1 bunch asparagus, trim woody ends and save; trim tips and save one cup and set aside, coarsely chop the remaining asparagus
3 stalks celery; Trim ends and set aside; chop remaining celery
1 onion, Peel and save skin; Mince remaining Onion
4 cloves garlic, Peel and save skin; Mince remaining garlic
2 green/spring onions, trim ends and save; Slice remaining thinly
1 bunch parsley, Trim stems and set aside; Chop Parsley leaves
1 Tablespoon olive oil
White pepper and salt to taste

Instructions

1. Fill a pan with a shallow layer of salt, place potatoes on salt and roast at 375 degrees until skins wrinkle

2. Put asparagus ends into 1 quart of water. Bring to a boil and reduce to a simmer for 15 minutes.

3. Add celery, onion and garlic peel along with green onion ends to the stock of asparagus ends. Continue to simmer for 10 minutes

4. Strain Stock

5. Add chopped asparagus to stock and simmer until soft, 7 minutes.

6. Pour asparagus and stock into a blender.

7. Remove potato from the oven and let cool.

8. Heat a pan with a generous amount of oil and add onion/celery/garlic, saute until bottom of pan dries and onions are translucent.

9. Toss spring onions through and add to the blender.

10. Peel potatoes and add peeled potato to the blender

11. Add parsley and season with white pepper and salt

12. Blend until smooth, add the tablespoon of oil slowly until soup is glossy.

13. Heat pan with a small amount of oil and add asparagus tips and slightly char each side

Serve cold or hot.

Garnish ideas: red chili flakes, green onions, swirl of cream, dollop of sour cream or yogurt

Tracks

All Melody - Nils Frahm
Orange Curve Half Spoon - Slowfoam
Heaven Birds - Jin [靜]
Bloom - Polygonia
Think Twice - Shoal
Dance of light - Dycide
Flowers - Jennifer Loveless
Only Love From Now On - Carmen Villain
4 Seater - downstairs J
Pavilion - tondiue
Sensual Disguise - Aril Brikha
Garden Snail - Vørticė
Between Thoughts - Shoal
A Conversation With My Innocence - Patricia Wolf
Nidra Meditation (1) - Zenxen
Internal thoughts - Strawberry Swisher
Doing Me - Dean Banks
Selene's Secret Garden - Selene
Legs Eleven - Beneath
MPI9I - Dubplanet X
Illusions - Roza Terenzi
Floating in a circle - IVVY