In many workplace kitchens, Friday is clean-out-the-fridge day. I decided to implement that same work ethic to my fridge at home today. Though the steamed cauliflower and asparagus braised with red bell peppers and onions was delicious a couple nights ago, I was hankering for something different today.
The answer: an immersion blender to turn those veggies into a bright spring puree I’ve been seeing in all the magazines. I reheated the veggies on the stove with some milk and then blended away. The milk had watered down the intense vegetable flavor so I added some chicken broth to add another level of flavor. A splash of sherry vinegar brought depth, while a handful of fresh thyme added freshness. To garnish, Greek yogurt and more thyme. Voila — a tasty soup to proves that eating leftovers isn’t quite so painful after all.