Tuesday, May 10, 2011

Love, Books, Photos and FOOD!

Hi, I'm back!  Now where was I...?

My husband and I celebrated our 9th anniversary last month at the Hard Rock Hotel.  Look how happy we are after 9 years...

It was fabulous!  The weather was gorgeous and we ate so many delicious things.  We decided to ditch the car and walk everywhere, which felt great.  We even partied like rock stars one night at Hard Rock's 207.  We're old, though, so we just danced, had a drink, and left after 30 minutes...

Let's see...what else?  I photographed my first wedding!

Wow, was that crazy or what?  I would have never survived if it weren't for the gorgeous and talented Tawny de Rue (who is also a major foodie, by the way).  We've been best friends for 30 years, and now we get to work together!  The wedding party was a ton of fun and so easy-going, they made our job easy.  Now I'm looking forward to the next one!

I bought a fabulous book today.  It's called The Foodie Handbook and it is full of fun and amazing pictures as well as recipes.  Granted, they're not vegan recipes but I don't mind taking the time to convert them and share them with you.  Check it out if you have time, though, because the pics will make you drool.  My favorite part starts on page 173 -  'Fifty Things Every Foodie Should Do, Or At Least Try, Once In Her (His) Life.'  How fun will that be?

Now that we're on the subject of food (FINALLY, right?), I want to tell you about the soup I made yesterday.  This pureed soup has not an ounce of dairy in it, but it is unbelievably creamy and delicious!  The best part is that it takes around 30 minutes to make.  No, no...that's not true.  The best part is that it tastes incredible!  Plus, it's a great way to use your spring veggies.

Zucchini-Asparagus Soup with Basil
Serves 3-4

2 Tbsp olive oil
6 small zucchini, chopped
1/2 onion, diced
4 cloves garlic, chopped
2 Cups low-sodium vegetable broth
10 sprigs of asparagus, trimmed and chopped into 1" pieces
1/3 Cup packed fresh basil leaves

Cook garlic and onion in oil in a medium soup pot over medium-low heat, stirring occasionally, until softened, about 5 minutes.  Add chopped zucchini and 1/2 teaspoon salt and cook, stirring occasionally, for another 5 minutes.  Add broth and asparagus to pot and simmer, partially covered, until tender, 15 minutes.  Add basil and carefully puree soup with an immersion blender until creamy, about 2 minutes.

*The major player here is the basil so make sure it's very fresh and fragrant as this makes up a lot of the soup's final flavor.

The ingredients of this soup may sound simple and the cooking method very basic, but don't let that fool you.  I plan on serving this soup as a first course at my next French dinner party!


  1. Next French dinner party which my friend Jennifer is the first invitee! Right? Did you forget to say that part?
    Yum Yum Yum cannot wait to try this gem as my crookneck are the most adorable right now but I will be overrun with zuchini within the month! Jamie (Oliver--I can call him Jamie as we are great buddies...in my brain) did a show with baby zuchini as the star--stuffed some of the flowers with riccotta, chili, and mint and deep fried them in a wine/flour batter! Oh butter my buds I need those! Bob's your uncle they have got to be delightful little crunchies!
    So...meatless monday...another crack at panzanella as the craving was not quite satiated as of yet but threw on some leftover ribeye (brought to room temp) at the last second. I defend this by noting that the meat was not actually cooked on monday...just consumed. Yes I am reaching, and I do tend to digress in such circumstances as searching through the fridge on a monday after a crazy weekend and lurking there is BEEF!! maybe tomorrow will be Wedgetarian Wednesday...wedge salad with a balsamic/blue cheese drizzle.
    LOVE LOVE LOVE THE PURPLE SHOES AT THE WEDDING!! Cant wait to see the shots my uber-talented half-asian chica!

  2. My hubs and I are huge fans of asparagus soup, so I can't wait to try this, Em! Thanks for all your non-dairy recipes! My lactose-intolerant, acid-reflux-suffering hubby truly will appreciate it (when I finally make all this yummy goodness for him!!!

    -xoxo Wendy R

  3. First, you both are adorable! I still need to buy the foodie handbook, it sounds awesome:-) And this soup is beautiful, I love love asparagus! :-) Hugs, Terra