Monday, June 18, 2012

Asparagus Potato Soup with Tabouleh Salad

2 onions, Frenched thick (slice with the ribs rather than against them)
1 head garlic, top sliced off, drizzled with oil, wrapped in foil)
2 lbs russet potatoes, peeled and 1-inch cubes
2 Tbsp oil                                                                                   
2 quarts stock (vegetable or poultry)
1 bunch asparagus
1/4 to 1/2 cup chopped flatleaf parsley

Preheat the ovento 375-degrees. Place the onions, potatoes, and oil in a large bowl. Rub the oil into the vegetables and spread prepared vegetables in a rimmed jellyroll pan. Sprinkle with salt and slide the pan into the preheating oven. Roast for 1/2 hour or until the onions and potatoes begin to turn golden brown. Remove the vegetables from the oven and set them aside.

Pour the stock into the stockpot and place over medium heat. Place the vegetables in the pot and squish the roasted garlic into the pot. Bring the soup to simmer and simmer for 10-15 minutes or until the flavores meld. Salt (in 1/4 tsp increments) and pepper to taste. Garnish with parsley and serve with Tabouleh Salad.

Tabouleh Salad
2 cups bulgur wheat
2 medium lemons, preferably organic
1/4 cup olive oil
3-4 cloves garlic, pressed
1 tsp salt
1 bunch parsley, chopped coarse

Bring five cups of water to boil in a large saucepan over high heat. Add the bulgur and reduce the heat to medium to maintain a gentle simmer. Simmer the wheat until it is tender, approximately 15 to 20 minutes. Zest one of the lemons and juice both of them. Whisk together the lemon, oil, garlic, and salt. Fluff the cooked bulgur to help it cool. Toss the bulgur with the parsley and dressing. Adjust seasonings and serve with the soup. The bulgur can be cooked and cooled ahead of time.

GLUTEN FREE SUBSTITUTION: Use brown rice in lieu of bulgur wheat. Please note that brown rice will require approximately an hour of cooking time.

© Katherine C. Otterstrom, June 2012

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