Spring Asparagus Soup Corner Bakery Recreation

SPRING ASPARAGUS SOUP 

Printable Recipe

• 1.5 - 2 lbs asparagus 
• 1 onion, chopped 
• 2 garlic cloves, sliced 
• 2 tablespoons olive oil 
• 4-5 cups chicken or veggie broth 
• salt & pepper to taste  

For creamy texture add...

• 1 can chickpeas (optional, read modifications) 

1. Chop off bottom of asparagus, about 1 inch off the bottom & discard.

2. Chop off top of asparagus, about 1 inch & set aside for later.

3. Chop onion, garlic, & remaining asparagus, about 1 inch pieces.

4. In a large pot, heat olive oil & saute onions, Garlic, & 

asparagus for 3-4 min or until they soften.

5. Add chicken or veggie broth & bring to a boil, 

then simmer on low-med heat for 10-12 minutes.

6. Pour soup into a food processor or blender, LET COOL FOR 7-10 MIN BEFORE BLENDING. If you don't let it cool first, it will explode out the blender from the heat. Once it cools, puree slowly to desired texture.

7. Pour pureed soup back into the same pot, add the asparagus tops, bring to a boil & simmer for 2-3 minutes until asparagus tops are cooked. Add salt & pepper to taste.

Plate Finished Product 

STORY BEHIND THE DISH

I love the spring asparagus soup from Corner Bakery but since they always sell out by the time I get there, I decided to make it myself. This is a simple soup that is very delicious if you love asparagus as much as I do!

MODIFICATIONS/Whole30

This recipe is very healthy, it contains no dairy, no gluten, if you use veggie broth it is vegan, & it also also Whole30 approved! If you like a thicker creamy soup constancy & you are not maintaining a paleo diet, you can add one can of drained chickpeas at step 5 with the broth & it will thicken the soup. If you do this I would use 5-6 cups of broth. It makes a great addition to this delicious soup!

Lemon Chicken With Asparagus & Snap Peas

LEMON CHICKEN WITH ASPARAGUS & SNAP PEAS

 Printable Recipe

• All purpose flour or almond flour
• 10oz, Chicken tenders, cubed
• 2 tablespoons olive oil 
• 1 bunch asparagus 
• 1/2 lb. snap peas 
• 1 cup chicken broth
• 1 tablespoon fresh thyme
• 1 tablespoon fresh chives, minced
• 2 tablespoons lemon juice 
• 1 teaspoon salt
• 1 teaspoon pepper

1. Cut chicken tenders in half crosswise.

2. Spread flour on a plate. 

3. Sprinkle with salt & pepper, then dredge in flour. 

4. In a large nonstick pan over medium-high heat, warm 1 tablespoon of oil. Add the chicken & saute until cooked through, about 5 minutes. Transfer to a plate.

5. Add the remaining 1 tablespoon of oil to the pan & reduce heat to medium. Add asparagus & saute for 1 minute. Add sugar snap peas; raise the heat to medium-heat. Season the vegetables with salt & pepper & saute for 1 minute. Add the broth & bring to a boil, stirring up the browned bits on the bottom of the pan. Cover the pan & boil until the vegetables are almost tender-crisp, about 3 minutes.

6. Chop fresh thyme & chives.

7. Add the chicken to the pan of vegetables. Add the thyme, chives, & lemon juice. Summer uncovered until the sauce thickens & coats the chicken, stirring almost constantly, about 2 minutes. Taste & adjust the seasoning. 

Plate Finished Product 
Garnish with thyme, chives, & Lemon zest

STORY BEHIND THE DISH

I received a wonderful Williams-Sonoma Weeknight Cook Book as a gift & I just had to make this beautiful cover dish. Not only is it a fresh, fast, & colorful dish, it has two of my favorite veggies, asparagus & snap peas!

 

MODIFICATIONS/Whole30

  For Whole30 or Paleo approved use almond flour or skip the flour this will also make it gluten free. You can add any veggies to this dish, some good pairings would be broccoli, carrots, & green beans. You can also use some red pepper flakes to add heat to this dish.

Fresh Veggie Soup

FRESH VEGGIE SOUP

Printable Recipe

• 1 onion medium, diced   
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 yellow zucchini, sliced 
• 2 carrots, sliced
• 2 celery sticks, sliced 
• 1/4 lb green beans, trimmed
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• 1 teaspoon pepper
• Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 

Top soup with fresh basil 

STORY BEHIND THE DISH

This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

 

MODIFICATIONS/Whole30

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.

Chicken Pot Pie

CLASSIC CHICKEN POT PIE

Printable Recipe 

Pastry Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 tablespoons unsalted butter, chilled & cubed
• 10 tablespoons vegetable shortening, chilled & cubed

Filling

• 2 lbs cooked chicken breast, shredded
• 2 cups low-sodium chicken broth
• 6 tablespoons unsalted butter
• 1 tablespoon canola oil or olive oil
• 1 large red potato, diced
• 1 large onion, chopped
• 2 ribs celery, sliced 
• 3 carrots, sliced
• salt & pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup frozen peas, thawed
• 1 tablespoon fresh thyme
• 1 large egg, whites only, beaten 

Make Crust 

1. In a food processor, pulse flour, salt, & pepper. Pulse in butter & shortening until mixture is in small pieces.

 

2. With processor running, add 6 tablespoons cold water, process just until dough forms a ball, adding more water if needed.

3. Turn dough out onto lightly floured counter top, knead until it comes together. Shape into a somewhat flat rectangle, wrap in plastic or foil & chill. 

Make Filling

1. Fully cook chicken breasts in boiling water over medium-high heat for 15-20 minutes or use precooked chicken or rotisserie chicken. Shred chicken into small pieces. Preheat oven to 375 degrees. Line a baking sheet with foil. Spray 9x13 baking dish or individual ramekins with cooking spray.

2. Melt butter with oil in a large skillet over medium heat. Add potatoes, onion, carrots, & celery, sprinkle with 2 teaspoons salt & 1 teaspoon pepper & stir well. Cover & cook, stirring occasionally, until vegetables are soft, 15-20 minutes.

3. Sprinkle flour over the vegetable mixture. Cook, stirring for 3 minutes.

4. Add 2 cups of chicken broth & add milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium & cook, stirring for 3 minutes. 

 
5. Stir in peas, chicken, & thyme. If mixture is very thick, thin with some additional chicken broth. Season with salt & pepper, if desired. 

6.. Transfer the mixture into a greased baking dish or ramekins. Brush some beaten egg whites around the edge of baking dish. 

7. Roll out dough between two pieces of wax paper or plastic, cut shape & size according to dish, lay dough across dish & press the pastry to the edges, trim of necessary. Brush a small amount of egg white across the top of the pastry & cut a few slits in the top to allow steam to escape. 

8. Place on baking sheet & bake until top is golden brown & filling is bubbly. Approximately 50 - 60 minutes. Let rest for 10 minutes before serving. 

 Plate Finished Product

STORY BEHIND THE DISH

Chicken Pot Pie is one of my favorite comfort foods. It is a fun dish to make & is something that can be created to anyone's preference. I used a few different recipes I was give by family friends to create a dish to my liking.

 

MODIFICATIONS

You can put just about anything in a pot pie, but I prefer the traditional way. I wanted to lighten up this classic dish a bit by using a 2% milk in place of whole milk & I cut down the butter a bit. It is no low cal dish by any means, but making small individual portions makes this cup of comfort worth every bite!