Soup is not just for Winter. We love soup all year long. It's always good leftover, and it's so nice to come home and simply heat up dinner in one pot. I have made asparagus and leek soup for years and then decided one day that the color was not very fresh or appealing. It was similar to the color of our green carpet back in the 70's. So I decided to add spinach to the ingredients for two reasons. One, it brightens the color of the soup and makes its more appealing and two, spinach is just so good for us. It is high in potassium, iron, calcium, fiber, and magnesium. If you are following a Paleo diet or dairy free diet simply leave off the half and half and sour cream garnish. Its yummy both ways!

Asparagus, Spinach, Leeks, and Garlic are the fresh ingredients you need.

Leeks do not need to be scary. Cut the root end off and save the tender middle section.

Peel off outer layer of skin, then cut in half lengthwise. Run under water opening up the layers since dirt loves to hide in the layers, Then chop into one inch pieces.

In large pot on high heat saute leeks with olive oil for 5 minutes, stirring occasionally till leeks are translucent with a little color,

Remove the bottom part of the asparagus and discard before chopping asparagus. It's considered the tough part and it is best to remove it.

Cut the asparagus in 2" pieces

After simmering leeks, asparagus, garlic in vegetable broth for 25 minutes, you add the fresh spinach. Turn off heat, stir, cover, and let sit for 2-3 minutes.

After you puree mixture in blender, garnish the soup with diluted sour cream and your saved asparagus tips. The swirl may seem hard to do but it's not. Hold spoon of sour cream in your hand and swirl it on the soup like you shake a dice. Moving your hand right and left. You can practice on the paper towel. And each time you swirl it, it will be different and original. Your very own edible work of art. Enjoy!

ASPARAGUS,SPINACH & LEEK SOUP RECIPE

Serves 4 as a main course

Prep Time: 15 minutes

Cook Time: 30 minutes

INGREDIENTS

1 tablespoon olive oil
4 leeks, rinsed and chopped
4 cups vegetable broth (One 32 oz box)
4 cloves garlic, minced
2 bunches asparagus (1 1/2 - 2 pounds), chopped into 2" pieces
5 ounces fresh spinach (One "Organic Girl" box)
2 teaspoons salt
1/2 cup half and half
1/4 cup sour cream, diluted with water
Optional: dash of cayenne pepper

PREPARATION

In a large pot saute leeks in olive oil on high heat for 5 minutes, stirring occasionally, till lightly golden.
Add broth, garlic, and asparagus. Bring to a boil.
Turn heat down to medium/ medium low to simmer and cover with lid.
After 5 minutes, pull of asparagus tips (2 per bowl) and save for garnish.
Simmer for 25 minutes.
Add spinach, stir, turn off heat, put lid on the let sit for 2-3 minutes.
Puree in blender till smooth. Be careful with hot liquids in a blender, either let it cool down a little bit, or hold a towel on the lid. I have had hot liquid explosions and its not fun! It is also better to puree in small batches. Save a little of the cooking liquid, so you can control the consistency of your soup. You can always add more...but you cannot thicken it later.
Add half and half (you can leave off the half and half if you are doing paleo, or dairy free).
Salt and pepper to taste.
Put sour cream in bowl , dilute with water and stir till loose enough to drizzle on soup as garnish.
Place soup in bowl, drizzle with sour cream.
Place 2 asparagus tips on sour cream drizzle.

PRINT RECIPE

SERVING SUGGESTION

This soup would be delicious served with a crunchy, garlicky Caesar salad.

Freshly squeezed grapefruits, limes, tequila, and Cointreau...what could be more refreshing?

We make these martinis every Wednesday as a cozy way to start our date night. I know martinis are not traditionally made with tequila, but my husband is from Mexico and prefers tequila. Tequila has a rich, deep flavor that gin and vodka simply do not have. Of course, if you prefer vodka then by all means go for it!

It's nice to have a automatic juicer, but for years I did not own one. I would simply manually squeeze the grapefruits. I would also recommend investing in a lime/lemon juicer tool. You can find them at most grocery stores or kitchen stores. With the lime juicer tool, you will extract more juice than you would manually, plus it captures the seeds!

Grapefruits, limes, tequila, and Cointreau are the ingredients you will need for your martinis. Jose Cuervo Tradicional silver tequila is my go-to tequila. But for a really rich, deep flavor I also love Herradura reposado (tequila that has been aged in oak for 2-12 months).

If you do not have a shaker, simply use a Tupperware container with a lid.

Here in Houston we can find pink grapefruits in the winter and yellow ones in the summer. They both look the same on the outside which is tricky. I prefer the pink ones since they are sweeter. But whether it's summer or winter after 2 martinis they all taste good!

gRAPEFRUIT MARTINI RECIPE

Makes 2 - 4 Martinis... depending on how juicy the grapefruits are

Prep Time: 10 minutes

INGREDIENTS

3 grapefruits
2 limes
6 shots (1.5 ounce) good quality tequila (or vodka)
1 shot Cointeau (orange liqueur)

PREPARATION

Squeeze grapefruits and limes in a pitcher.
Add tequila and Cointreau.
Put a few cubes of ice in your shaker, pour in liquid mixture and shake.

PRINT RECIPE

Note: You can make this mixture ahead of time, as along as it is served the same day. Just store in the refrigerator and do not add the ice until ready to serve. Even if the mixture is cold, still shake with ice to create the wonderful foamy bubbles on top.