It’s not exactly soup weather here in LA. It’s been in the 80’s for almost a week now. I’m not complaining (much), except for the fact that the weather this week has been warmer than it was for us all summer. HELL-OOOOOO it’s January! All I wanted to do today was fire up the grill and sit on my deck and drink a bottle glass of rosé. Of course, I can’t sit out in the sun at the moment, as my face will probably get third degree sunburn (would totally defeat the purpose of that lasering I had done) and the wine is still a no no (for only 1 more week) as I’m still doing the clean detox. Whoa is me.
Since I was inside, I got to watch the Ricky Gervais video clips from last night’s Golden Globes. I love this man! Reverence and political correctness be damned! I like Ricky because he says what’s on his mind and doesn’t utilize a massive filter between his brain and his mouth. Sound like anyone else you know? I also found it especially humorous that several entertainment writers and news people were blathering on and on about how disrespectful he was and how unfunny he was and how awful the things he said were. Gimme a break! These are the same people who are shouting from the rooftops every time Charlie Sheen is seen with a hooker, has a drunken bender or holds out for more money on his contract. These are also the same people who pointed out how photoshopped the Sex and the City posters were, how long Mel Gibson has been an anti-semite and reviewed The Tourist as being a terrible movie. Of course, Ricky Gervais doesn’t need to suck up to these people because he doesn’t have to interview them later. But how about we all take a step back and not take ourselves so seriously.
So back to me. Today is the start of my last week on my cleanse. I’m officially down 3.75 pounds, fit back into my skinny jeans and couldn’t be more excited for this to be my final week. It’s not that I haven’t been enjoying my clean detox recipes, I have, but for some reason I am really jonesing for some wine. The weird thing is, I don’t normally have cravings of any kind, so I’m not entirely sure what’s going on. But I am sure about this cream of asparagus soup.
Yes, it’s too damn hot to be eating soup right now in LA, but I do really love the stuff. Plus, after watching an old Japanese Iron Chef episode, where they made an asparagus soup recipe very similar to this, I had to make it. I’ll be the first to admit that it’s an unorthodox cream of asparagus soup…I mean, there’s no cream in it. In fact, it’s dairy free. (I can’t have any dairy on my cleanse.) Plus, it’s got a ton of mushrooms in it. So I suppose you could also call it cream of mushroom soup, but that would be weird since it’s green.
And in the vein of less filtering…the photographs of the asparagus soup were taken the day after I made it, so the green color isn’t quite as bright and springlike as it is the day you make it.
Contrary to popular belief, or maybe that’s just what we mere mortals would like to think, beauty does not equal stupid. According to researchers, not only do the beautiful people seem to get all the breaks in life they apparently tend to get the brains too. The study found that “physical attractiveness is significantly positively associated with general intelligence.”
To further throw a slushee in the faces of the general population they concluded that smart men are usually more successful. Successful men tend to marry beautiful women (who were found to have an IQ of 11.4 points higher than average women). Beauty and intelligence are both inherited traits, so the smart and beautiful people begat more smart and beautiful people.
Of course, the researchers concluded with the statement that these findings are not a prescription for how to treat others. Seriously? Where’s that bottle of rosé?
Cream of Asparagus Soup Recipe
Makes 4 servings
- 3 Cups Unsweetened Almond Milk
- 1 Leek (white and light green parts only)
- 7 – 8 Ounces Asparagus (cut into small pieces)
- 6 Ounces Baby Shiitake Mushrooms
- 2 Celery Stalks (cleaned and sliced into small pieces)
- 1/4 Cup Skinned Hazelnuts
- 4 Sprigs Fresh Thyme (leaves removed)
- 3 Cloves Roasted Garlic
- 1 1/2 Teaspoons Lemon Juice
Slice leek in half lengthwise and clean out any dirt between the layers. Slice leek into small pieces.
If using thin asparagus, trim off tough woody ends and chop into 1/2″ pieces. If using thick stalk asparagus, trim off tough ends and peel bottom half of stalk. Then cut into 1/2″ pieces.
Add all ingredients to a 4 – 5 quart pot. Bring to a boil for 5 minutes then turn heat down to medium.
When asparagus is easily pierced with a knife, turn off heat.
Either blend the ingredients using an immersion blender or pour everything into a blender. Pureé until smooth. If using a blender, make sure to vent the top as hot liquids in a blender expand and can blow off the lid and end up all over the kitchen.
Spoon into bowls and top with fried leeks, lemon zest and chopped hazelnuts.
Serve and enjoy.
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