Intro by Debra Bokur | photography by Andrew Purcell | food styling by Carrie Tinkham
Long day? We understand completely. Try these simple, healthy recipes for nutritious meals that make the most of spring’s bounty.
The advent of spring makes every visit to the farmer’s market and supermarket produce section a heady adventure. But watch out “all those bins filled with tender baby vegetables and succulent berries can cause a dilemma: while they might inspire you to spend some extra time in the kitchen, should you resist the lure of warm air and the temptation to get outside and spend a little extra time exercising after a long day at work? Fortunately, you don’t have to. We’ve asked some of our favorite chefs from spa resorts around the country to share their recipes for fast, healthy meals that feature fresh spring ingredients. We’ll leave the decision about how far down the road you hike or cycle before you head for the kitchen entirely up to you.
WHITE & GREEN ASPARAGUS SOUP
Serves 6
Recipe created by Executive Chef Steve Pernetti of Cal-a-Vie, The Spa Havens in Vista, California. During his years at The Golden Door, Chef Pernetti worked closely with then-Executive Chef Tracy Ridder, whom he credits with teaching him the finer points of spa cuisine, and serving as his mentor in the creation of lighter, flavorful fare. Following Ridder’s departure, Pernetti became Executive Chef before leaving to head up the kitchens at Cal-a-Vie in 1994. Pernetti’s inspired spa cuisine motivates guests to opt for healthy cooking.
INGREDIENTS
1 bunch white asparagus
1 bunch green asparagus
4 tbs. unbleached white flour
2 tbs. pomace olive oil (or other high-quality Extra Virgin olive oil)
1 medium yellow onion, diced
5 “6 cups of chicken stock or low-sodium canned chicken broth
4 tbs. light coconut milk
white salt and freshly ground pepper to taste
1 tbs. sugar or Splenda
1/4 cup sliced almonds
PREPARATION
Cut asparagus into small pieces and separate into two piles by color, saving the tips for garnish. Coat the asparagus pieces in flour, except for the tips.
Prepare the white and green soups separately with the exact same technique, using two medium, separate saucepans.
Heat the olive oil in a saucepan over medium heat; add the onions and cook until soft, about 5 minutes. Add the asparagus coated with flour. Then add just enough stock to cover the asparagus, add coconut milk, and bring to boil. Simmer for 5 “10 minutes.
Steam or blanch the remaining asparagus tips until tender. Place 2 or 3 tips in the bottom of each soup bowl.
In a blender, blend the soup at high speed for 1 minute, then strain. Season with salt, white pepper, and sugar. Pour the soups into two separate cups or measuring cups. With one cup in each hand, pour soups carefully at the same time into bowls from either side to create separation.
Toast the sliced almonds until golden brown, and add 1 teaspoon per soup bowl.
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