san francisco underground farmers market

the haul:

4 san francisco homegrown avocados

1/4 loaf gluten free rye bread

1 macaroon

homemade mustard

raw oakland honey

2 sea salty chocolate chippers

some of the best beef jerky i ever had

perfect asparagus soup

i'm working on my next recipe book called recipes for spring. i decided to start with soup.

asparagus soup

2 bundles asparagus, 1’ chunks, tough bottoms reserved

1 leek, white and light green into quarter moons, tough dark bottom part 1 “ chunks

1 onion, cut in half

1 ½ tsp. sea salt

½ tsp. white pepper

3 black peppercorns

8 c. water

3 tbsp. olive oil

2 strips orange peel

1 bay leaf

3 small waxy potatoes, peeled and sliced thin

juice of 1 orange

1. in a small stockpot combine asparagus and leek trim, ½ yellow onion, water, ½ tsp. sea salt, ½ tsp. white pepper and black peppercorns. Bring to a simmer and cook 15 to 20 minutes.

2. in another small stockpot combine olive oil, leek, ½ yellow onion, orange peel, bay leaf and 1 tsp. sea salt. Cook medium until tender.

3. add potatoes to onion mixture and strain stock directly into 2^nd pot. Cook until potatoes are tender.

4. add asparagus and cook until just done, about 2 minutes.

5. remove orange peel and bay leaf and puree in a blender in batches with orange juice.

6. garnish with orange-mint gremolata.

orange-mint gremolata

zest of one orange

several branches of mint, leaves removed and cut into a fine ribbon cut (about 1/4 c.)

1 clove of garlic, grated

2 to 3 tbsp. olive oil

big pinch sea salt