Asparagus crepes & curried butternut squash soup

All hail King Drew:  Hail!

Delicious little crepes, and absurdly simple — leastwise, after spending an hour cavorting with the stove to acquire a pile of crepes.  If they weren’t such a pain, we’d undoubtedly eat them more frequently, but all the time it takes, and then — the kids scarf down six at a time!  If it is presumed 6 x 4 @ 2 minutes apiece, that’s on the order of fifty minutes of pancakes, devoured in only one — as they tend not to spend much time considering the subtleties of that which they consume.

Filling was simple, only asparagus, ground almonds and some halloumi — tossed on the skillet to brown a bit as the asparagus was close to done.  A nice combination, evidently, but as is often the case, the answer was all in the sauce.

It, also, simple:  Sliced shrooms, sauteed to slight singe with a sprinkle of salt, the pan deglazed with a generous pour of Pinot Grigio — that, thickened with some ground almond — it all topped with a few green onions.

The great Snuffelesophagus slayer we hope soon will be home -- hale, and healthy.

Served alongside a saucer of butternut soup, spiced with garam masala and a sprinkle of chipotle powder.  Very rich in flavor, absurdly thick and a nice complement to the salt and acidity of the crepes.  Don’t recall whose recipe this was — just roasted chopped squash, 1 quartered onion and three rough-chopped carrots.  All blended, then put in a pot with 1t garam masala, 1/2t ground coriander and chili powder, salt and 1c coconut milk.  Served with a sprinkle of chipotle.

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The Crew are omnivorous land mammals