Thursday, May 3, 2018

Asparagus-Leek Velouté #BrunchWeek #Sponsored

This is a sponsored post written by me on behalf of Michigan Asparagus and Cal-Organic.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

Before I get to my offering, please take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make


Asparagus-Leek Velouté

In classical French cuisine, velouté is technically a sauce made by thickening stock with a roux. Imagine béchamel, but with stock instead of milk. I am using it to describe a velvety, satiny soup made with Michigan asparagus and Cal-Organic leeks.* I love our event sponsors!

Ingredients

  • 2 T olive oil
  • 2 large leeks, white and pale green parts only, finely chopped
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 T flour
  • 4 C  chicken or vegetable stock
  • 2 lbs asparagus, trimmed and cut into 1-1/2" lengths
  • Small handful minced fresh watercress leaves + more for garnish
  • 2 T freshly squeezed lemon juice
  • organic lemon slices for garnish
  • freshly ground salt, as needed
  • freshly ground pepper, as needed




Procedure
Heat olive oil in a large soup pot or Dutch oven over medium-low heat. Add leeks and fennel. Cook until softened but not browned, approximately 5 minutes. Add flour and cook, stirring frequently, until incorporated, approximately 30 seconds. Pour in stock and bring to a simmer.

Add in asparagus and watercress. Bring to a simmer and cook for 5 to 6 minutes. Stir in lemon juice.

Blend soup in batches, in a food processor or a blender, until it's the consistency that you like. Season soup to taste with salt and pepper and serve, garnishing with watercress leaves and lemon slices. Serve immediately.


You may find Michigan Asparagus on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.


You may find Cal-Organic on the web
on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

4 comments:

  1. Fabulous combination of the leeks and asparagus!

    ReplyDelete
    Replies
    1. It's one of my favorite combinations of Spring.

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  2. I know that I would love this soup Cam....It is going on my rotation before asparagus season ends.

    ReplyDelete
    Replies
    1. Too bad you're heading out on vacation with that 4 pounds of asparagus that we just got!

      Delete

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