Spiced creamy broccoli soup
Crepes with mushrooms, goat cheese, and asparagus
Roasted rosemary potatoes
This is a fun and colorful dinner to prepare! I've added some leftover roasted tomatoes to my crepes to add some colors, so don't be afraid to add your own twist to this simple crepe recipe!
The roasted potatoes are a great side dish to add to your repertoire, and the soup will give you a nice warm spicy kick you will surely find interesting!
Spiced creamy broccoli soup
(serves 2, double recipe for 4)
Ingredients:
- Leftover broccoli (about 2 cups, small cuts)
+ 2 cups chicken broth
+ 1 onion, finely chopped
- tbsp extra virgin olive oil
+ 1/4 cup milk
- 1/2 tsp cayenne pepper
- salt & pepper
- a little water
- basil *optional*
- juice of 1/2 lime *optional*
Directions:
In a pot over medium heat, add olive oil and onion and cook until onions are translucent (about 7 minutes). Add broccoli & cayenne pepper, cook for 3 minutes. Add stock + a little water so there is enough liquid to cover the veggies. Bring to boil, cover & simmer for 30 minutes. Transfer to a blender and blend until smooth. Return to pot, keep the heat off and add milk. Season with salt & pepper (add lime juice and basil if you have some left).
Crepes with mushrooms, goat cheese, asparagus
(serves 2, double recipe for 4)
Ingredients:
- 2 eggs
+ 1 1/4 cup milk
+ 1 cup asparagus, cut bite size
+ 1 cup all purpose flour
+ 3 tbsp butter
+ 2 to 4 0z goat cheese (1/4 to 1/2 cup)
+ 1 pint button mushrooms (about 15 mushrooms) cut bite size
- salt & pepper
Directions:
In a bowl, mix flour & milk, then incorporate the eggs. Stir and add room temperature melted butter (never hot, this will curdle the milk!) Leave the mixture in the fridge for about an hour if time permits (while you are preparing the other ingredients).
Fill the bottom of a pan with water and add a little salt. Bring to boil and add asparagus bits. Boil for 4 minutes (for small asparagus. You may need to boil a little longer for large asparagus). Drain & rinse in cold water. The asparagus should be a little crunchy. In another pan, add 1 tbsp butter. When melted, add mushrooms & cook for about 5 minutes (until they have a nice golden color). Do not crowd the pan as this will prevent the mushrooms for browning and will give them a 'steam' texture instead. Season generously with salt & pepper.
In a medium pan over medium heat, add a little butter. When the bottom is coated, ladle a small amount of batter into it. Swirl it around to create a thin layer. Cook until light brown, flip it over and cook for a little longer. The whole process shouldn't take you more than a couple of minutes per crepe.
Spoon some asparagus, goat cheese, and mushrooms on one side of the crepe and fold it in half.
Serve with more butter or just like that (or with your own ingredients, whatever you love!)
Roasted rosemary potatoes
(serves 2, double recipe for 4)
Ingredients:
- 2 medium size potatoes, cut into bite size cubes
+ 1 sprig fresh rosemary, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp butter
- salt & pepper
Directions:
Preheat oven to 350 degrees. Put butter and 1 tbsp olive oil into a pan over medium heat. Add rosemary and cook for a minute or so, to flavor the butter & oil. Add potato cubes and cook for about 5 minutes. Drizzle 2 tbsp olive oil into a sheet pan, add the potato cubes and rosemary oil/butter. Mix well with spatula, add salt & pepper and roast in the oven until soft & golden (about 10 minutes).
You should have eggs, anchovies, frozen corn, burger buns, rosemary and garlic left.
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