Mashed Potatoes with Asparagus soup and Spicy Broiled Chicken!

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What to do with asparagus that has been hanging out in the fridge for a while? Why, make asparagus soup, of course!

I cooked the asparagus with freshly grated peppercorns from Trader Joe’s, the fresh juice of one lemon and 3 garlic cloves.

In another pan went 1 cup of whipping cream and 1/3 cup of half and half and I put the asparagus and cooked it in the cream for about 5-10 minutes and then using a food processor, made it into soup that went right back into the pan and cooked for another 10 minutes.  ave it a dash of sea salt and grated some Asiago cheese and stirred. Yum.

At the same time I had placed two potatoes to cook in the oven, and decided to do a little creative spicy goodness on top – so I started with cayenne, one of my favorite spices, along with peppercorns, sea salt, a bit of ground cloves, smoked paprika and dried mustard.  The wonderful aromas coming from the kitchen perfumed my living area making me really hungry for lunch!

So after whipping the potatoes  and putting 1/3 cup of the asparagus soup into the potatoes and just a tablespoon of grated Asiago in them, I placed them back in the oven to cook for another 10 minutes.

The chicken was moist, tender and just absolutely so yummy, that when I was putting away the remainder, I couldn’t help myself from taking a little piece and munching….and no, I don’t feel bad about it since I did a 3 mile power walk this morning!!!

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This asparagus soup was just soooo good!

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The chicken and asparagus potatoes also turned out quite good! A healthy lunch…..so yummy. And the best part is that I have leftovers!

 

Need a natural pick-me-up? Try my New Carrot-n-Sweet Potato Soup!

Way too soon to be encountering a second cold in 2013, I opted to stay home on Sunday….and came up with this new simple but delicious soup that put a smile on my face!Image three chopped carrots

the juice of half a lemon

one very large sweet potato

2 cups low sodium chicken broth

The chopped carrots went into 2 cups of low sodium chicken broth, which was brought to a boil, adding in the fresh lemon juice.  As soon as the sweet potato was done in the microwave, I carefully peeled it, chopped it and in the pot it went, to cook for a good 5 to 10 minutes. 

This mixture went into a blender, where it was blended till everything was well combined…..and then the taste test….simple but deliciously good!