|Asparagus Soup with Mint Pistou|
In 2009, Global landmarks such as the, Sydney Harbour Bridge, The CN Tower in Toronto, The Golden Gate Bridge in San Francisco, and Rome’s Colosseum, all stood in darkness, as symbols of hope for a cause that grows more urgent by the hour.
Whether you are an individual a business a school or a city you can show your support by turning off your lights for Earth Hour this weekend at 8.30PM (local time) Saturday 27 March 2010. It is a call to stand up, to show leadership and be responsible for our future.
Earth Hour has done a lot to raise awareness of climate change issues. But there’s more to it than switching off lights for one hour once a year. It’s all about giving people a voice on the future of our planet and working together to create a sustainable low carbon future for our planet. Every Day should be Earth Day and every hour Earth Hour. Awareness is the key and action is the solution.
You can support Earth Hour by:
1. Turning off your lights at 8.30PM on March 27
2. Showing your support and adding yourself to their world map
3. Adding Earth Hour widgets, logos and banners to your blog or website to help spread the word.
4. Talking about Earth Hour in your social network by updating your Facebook status and tweeting about your support on Twitter
5. Get together with your friends and family, by hosting an Earth Hour party or holding your own candlelit affair
6. Rally your local council or community group to run an Earth Hour event for your community
7. Encourage your employer and workmates to take part in Earth Hour and make energy savings every day
For Earth Hour I decided to make an Asparagus Soup which uses all local ingredients like asparagus, potatoes, spinach, carrots and leeks and served topped with a mint and basil pistou. Pistou is simply French for pesto. All of the ingredients for this soup can be found in our local gardens or greenhouses. Even the wine is sourced locally since the Okanagan is a world class wine growing region of Canada. How will I serve this soup without electricity....in a thermos along with some Olive Oil Bread and tzatziki for dipping....although the asparagus soup was equally as delicious when served cold.
The bottom stem of the asparagus spear is tough and not particularily enjoyable. Begin to bend the spear and you will notice that it wants to break naturally at a certain point. That is the point where the stem begins to be tough. So just bend each spear and let it break where it naturally wants to. These tougher portions are perfect for making creamy soups so never discard them.
What would you make for Earth Hour that would leave as little carbon imprint on the planet as possible?
**Asparagus Soup with Mint Pistou**
based on a recipe from Christine CushingPrint me.....
4 cups fresh green asparagus trimmed, then peeled and chopped (approximately 2 bunches), cutting and reserving the tips (1 litre)
1/2 onion, chopped
1 leek, white part only, washed well and chopped
1 medium sized carrot, peeled and diced
2 tablespoons butter (30 ml)
1 medium Yukon Gold potato, peeled and diced
1 cup spinach, chopped (125 ml)
4 cups chicken stock (1litre)
1/2 cup white wine (125 ml)
1/4 teaspoon cayenne (1 ml)
Coarse salt and freshly cracked black pepper, to taste
1/4 cup milk ro half and half cream (60 ml)
squirt of fresh lemon juice
1 cup mint leaves, washed and dried (250 ml)
1/2 cup basil leaves, washed and dried (125 ml)
1 small clove garlic, crushed
1/4 cup extra virgin olive oil (60 ml)
Zest of ½ a lemon
Coarse salt and fresh cracked pepper to taste
2 teaspoons fresh squeezed lemon juice (10 ml)
In a large saucepan, melt butter over medium. Add onion, leek, carrot and garlic and lightly cook vegetables without colouring, about 2 minutes. Add wine and reduce by half, about 2 minutes. Add potatoes, asparagus stems, and stock. Bring to a boil. Reduce heat, partially cover and let simmer until potatoes and asparagus stems are tender, about 15 to 20 minutes.
Steam asparagus tips. (Alternatively place a mesh strainer into the soup broth and add the asparagus tips to cook until crisp tender about 2 minutes.) Set the tips aside until ready to use.
Add the chopped spinach to the soup and cook for 1 minute.
Carefully puree soup in a blender or with a stick blender (immersion blender) until smooth. Note if soup seems stringy from the asparagus, strain soup through a mesh strainer.) Stir in milk. Reheat until steaming. Season with cayenne, salt and pepper. Add a squirt of lemon juice. Serve and garnish with asparagus tips and pitsou.
Combine all ingredients in a food processor and pulse until smooth. Garnish soup with a dollop of the pistou.
Switch off your lights for Earth Hour!
On March 27, 8:30pm, join WWF and people around the world in demanding action on climate change. It’s all about giving people a voice on the future of our planet, and the chance to send a message of hope to world leaders.
Join the movement at http://www.earthhourcanada.org/
You may also enjoy......
Habitant Pea Soup with Salted Herbs
Won Ton Soup
Garlic-Leek Potato Soup with Garlic Chips & Chives
Creamy Asparagus Soup Made with Love
Chunky Potato and Swiss Chowder
Creamy Chicken Soup with Carrots and Baby Peas
Cream of Wild Mushroom Soup
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.