Even though this week’s French Fridays with Dorie recipe was for a trio of soups, Broccoli, Asparagus and Red Pepper, they were all extremely quick and easy to make- stock (or bouillon cube) based with the vegetables pureed with an immersion blender. Super simple! Just as the name implies. Because I didn’t need a quart of soup for each flavor, I cut the recipes down to one cup each. This was the perfect amount for us.
The broccoli was by far the favorite of the three. The red pepper soup was quite good too, but in my opinion it would have benefited from charring the peppers over the flame and peeling them before being added to the stock. Next time.
I am sure the asparagus soup would have been terrific too had the asparagus been somewhat decent. I, quite literally, bought the last sad looking bunch at the grocery store. They were so shriveled and the tips were already turning and just so pitiful that I actually think using frozen would have been a better option. But alas, I bought them and the soup had, well, a rather bitter aftertaste to it. Thankfully, it was only one cup so I didn’t feel so badly letting it go down the drain.
Overall though, these would make great dinner party or brunch appetizers as they don’t require much fussing, can be made in advance and served either warmed, chilled or at room temperature. Dollop a bit of fresh whipped cream and top with a spice of your choice and “Voila!”, an instant starter. I used pink salt for the red pepper, curry for the broccoli and black salt for the asparagus, but the combinations are endless.
While I cannot share the actual recipe, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
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