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Wednesday, January 15, 2014

slammin' soup stick

weeks ago, i got a slammin' deal on something i'd been wanting for a long time:

i suppose i could've gone on with the rest of my life without one more fun kitchen gadget.  but for those times when i really, really wish i could just blend shit in the pan without having to drag out the heavy ass blender…well, now i have something that lets me do just that.

(although considering how long i've had it in the house before i finally busted it out probably speaks volumes, huh?)

but look…it's so preeeeeeeetty.

and such a simple piece of equipment that i didn't even need to look at the user's manual.  well, okay, i did consult it once to see if i could put the blendy part in the dishwasher (si, se puede).  but it's pretty self-explanatory - and only has one button.  idiotproof.

and what, you ask, finally prompted the debut of this new toy?  well, i was craving some cream of asparagus soup.  and as luck would have it, i had a nice little stash of fresh asparagus spears in the fridge, just waiting for the right recipe.  right next to it was a carton of mushrooms that i didn't really have any other plans for, and so i ended up creating my very own recipe.  i give you:  wan's homemade creamy asparagus mushroom soup.  and it's super easy, too.

snap off and toss the dry, yucky ends of the asparagus (about 1/2 pound) and then chop the rest into 1/2" pieces.  if using whole mushrooms (also about 1/2 pound), slice into chunks.  boil a couple of inches of salted water in a saucepan and then add the veggies.  simmer for about 5 minutes or until tender and then drain - but save about a cup of the broth.  

next, create the soup base by melting a couple of tablespoons of butter and whisking in an equal amount of flour.  add in about a teaspoon of salt and 1/4 teaspoon of pepper.  slowly whisk in 2 cups of milk (we only ever have skim in the house, but you can use whatever you want) and cook over medium-ish heat.  stir it constantly until it thickens and bubbles a little, or until it's a little thicker than whatever consistency you like your soup.  

add the veggies and then blend the shit out of it with your magic immersion blender (or just use a regular blender if that's what you have).

stir in the cup of broth and then add salt and pepper to taste.  and then if you're like me, you'll bake up a batch of quickie pillsbury crescent rolls to serve it with.

okay, i know it's not the most visually appealing thing that ever was, but it's super delicious.  i kind of wish i had some leftovers to enjoy right now.


p.s.  happy birthday to my dear friend mommybelle!! love you, hobag.


  1. greatest piece of kitchen machinary ever!!

  2. While you may not need it every day, or every week, when you do need it it's the absolute best! If the hubs gives you a hard time about it, tell him- the right tool for the right job. Just because you don't use your screwdriver or hammer every day doesn't mean you don't need them in your toolbox! ;-)

  3. Oh and thanks!! I love birthdays!! and you xoxox


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