My local supermarket had some fresh sole filets yesterday and that reminded me that I had not yet tried to make Sole Meuniere myself since the French cuisine cooking class. Now what to serve with it? It looked like they had just received a fresh shipment of apsparagus, so I grabbed that too.
Thumbing through the recipes I’ve collected off the ‘net, I cam across Ruth at Once Upon a Feast’s recipe for Leek, Mushroom, and Swiss Chard Soup. Ruth unfortunately left the mushrroms off the ingredient list, but as a ‘shroom lover I figured half a pound would be enough. An interesting thing happened. As I got down to the final step where you are supposed to add the cup of cream, I first stated the soup. It had this wonderful earthy flavor that begged to be served as is. So the cream stayed in the fridge and we enjoyed a lower-calorie version.
One of the remarkable things about this meal is not that it was great-tasting and better than I’ve had in most restaurants, I spent all of about $27 serving this meal for four people.
Since I’ve hyperlinked to the recipes for the sole and soup, I’ll put just the asparagus receipe here:
1 bunch thin asparagus
3-4 tablespoons dry white wine
3-4 tablespoons olive oil
freshly ground black pepper
Preheat the oven to 450F. Break the tough woody base end off each asparagus spear. Place the asparagus in a large bowl. Sprinkile with salt and pepper. Add the wine and oil and toss.
Put the asparagus in a baking dish and place on a middle rack in the oven. Roast about 5 inutes until crisp-tender. Sprinkle a little shaved parmesian on tap and serve.