ALPINE FRESH
Roasted Asparagus and
Grape Tomato Soup
1 1/2 pounds Alpine Fresh* 4 cups chicken broth
asparagus, cut in 2-inch slices, 1/4 teaspoon salt
plus 12 asparagus tips 1/4 teaspoon pepper
2 medium onions, peeled and 1/2 cup half-and-half
cut in quarters 6 fresh dill sprigs
40 Alpine Fresh grape tomatoes
2 tablespoons olive oil
1. Preheat oven to 450°F.
2. Place sliced asparagus, fanned-out onion wedges and grape tomatoes
in an even layer in a large, shallow roasting pan. Drizzle with olive oil.
Roast, uncovered, for 15-20 minutes, or until the vegetables are tender
and slightly charred. Remove the tomatoes, chop and set aside.
3. Place half of the other roasted vegetables in a food processor. Add
1 cup of broth and process until smooth. Strain if desired. Transfer to a
large saucepan. Repeat with the remaining vegetables. Add as much
of the remaining broth to the pan as needed for good consistency,
plus salt and pepper.
4. Heat until soup is hot; add half-and-half and heat for another
2 minutes. Ladle into bowls and top each with a spoonful of roasted
chopped tomatoes, 2 fresh asparagus tips and a sprig of dill.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
I Salads and Soups
TRAPPER’S CREEK
Smoked Kippered King Salmon Chowder
10 strips uncooked bacon, chopped 6 cups chicken stock
2 onions, minced 8 red potatoes, diced
4 stalks celery, minced 4 tablespoons butter
3 carrots, finely chopped 1 cup flour
5 green onions, finely chopped 5 cups milk
3/4 bunch fresh parsley, chopped 1/4 cup lemon juice
1 teaspoon pepper 1 15 1/4-ounce can corn kernels
1 1/2 tablespoons chopped 1 pound Trapper’s Creek* smoked
dill weed kippered king salmon, flaked
1. Sauté bacon in a large pot with onions, celery, carrots, green onions and
parsley. Add pepper, dill, stock and potatoes;simmer until tender.
2. In a small saucepan, melt butter until bubbly. Stir in flour and cook over
low heat for 1-2 minutes. Stir into the soup and simmer for 5 minutes.
3. Slowly add milk, stirring constantly; cook over medium heat until slightly
thickened. Add lemon juice, corn and salmon. Cook, stirring, at a gentle boil
to desired consistency. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
