Spring Greens Soup + Crème Fraîche
So yeah, the Rocky Mountaineer is totally all that and a bag of Doritos.
Better than I imagined, even. I’ll tell you more about it, but I have far too many photos, it’s getting late and I’m trying to do laundry and repack for Banff tomorrow. The trip wrapped up last night when we pulled through the rail yards and into Vancouver, and were delivered by motorcoach to the Fairmont Hotel Vancouver.
And so we stuck around for much of the day – I couldn’t bring myself to get to Vancouver and then hop on a plane back home, what with all the dogwoods and cherry trees in full bloom. So we walked down to Gastown for a phenomenal dinner at L’Abbatoir (Dungeness crab and chickpea toast – toasted brioche, light crab custard, carrot pickles; Confit of albacore tuna – smoked pork fat, egg, crispy bits; Scallops and oxtail dumplings – beech mushroom, asian pear, spiced jus; Pork shoulder cooked in milk – baby turnips, salsa verde, green onions and fava beans; and for dessert, espresso pot de crème topped with crumbled lemon shortbread and whipped milk – like a perfect latte, dessertified, The entire experience was brilliant. If you’re ever in Gastown, I can’t recommend it highly enough.)
This morning we grabbed lattes and blackberry-bran muffins and walked down Georgia Street to Stanley Park (did you know it’s bigger than Central Park?) and around as much of the sea wall as we had time for before we had to be back to check-out. Then we found some street food – pulled pork at Re-Up Barbecue in front of the Vancouver Art Gallery, and The Roaming Dragon over on Robson.
By the time we got home, collected W and Lou, brought in our luggage and checked messages it was 8pm. We were hungry by that time (the food carts were just after noon) and our fridge was still stocked – we had left quickly, without going through the perishables first. Nothing was rank. But there was a sullen bundle of asparagus and far more depressed kale and spinach. I snapped into action, like a produce paramedic who arrived just in time to find these spring greens clinging to life. I’m happy to report we saved them. They made a mighty fine pot of soup, which I sipped from a mug while reading W the new book we brought home from Vancouver. And yes, the (homemade!) crème fraîche got a chance to fulfill its purpose in life, too.
How do you make it? So easy. You’ll need a starter – buttermilk or good quality plain yogurt. Stir a heaping tablespoonful of it into 2 cups of heavy (whipping) cream, stir well, pour into a glass jar, cover with a lid and let it sit in a warm spot on the countertop overnight. That’s it. After 12-24 hours, it will have thickened into this wonderful, slightly tangy crème fraiche. Store it in the fridge after that.
Spring Greens Soup
This is soup, and as such, the measurements are totally flexible. You can add whatever greens you want to resurrect, in whatever proportions. Try adding pesto, or basil, or tarragon, or any other ingredients you think would taste swell.
a drizzle of canola or olive oil
a blob of butter (a bit smaller than a tablespoon)
1 onion, peeled and chopped (a leek would do well, too)
a few garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and chopped into pieces
1 big handful fresh spinach, torn into pieces
a few leaves of kale, ribs removed and torn into pieces
1 L chicken or veggie stock
a splash of milk or half & half (optional)
salt and pepper to taasteIn a large pot, heat the oil and butter over medium-high heat until the butter melts. Add the onion and cook for a few minutes, until soft. Add the garlic and cook another minute.
Add the vegetables and cook for a few minutes, until the greens wilt. Add the stock and bring to a simmer; cook for 15 minutes, or until everything is very tender. Remove from the heat, add a splash of milk or cream and puree with a hand-held immersion blender until smooth or as chunky as you like. Serve warm or chilled. Serves 6.
May 13 2011 | soup | 10 Comments »
