Family Cooking - Part 3 - Pasta Fagioli Soup & Cream of Asparagus Soup

Nancy's Pasta Fagioli Soup

Ingredients

1 large can of tomatoes (or tomato sauce)
1 pig's foot - split in half
1 Tblsp oil to fry 4-5 pieces garlic
1 can red kidney beans (dark beans better, but can use the light beans)
1/2 lb ditalini (can substitute "soup mac" pastina)
salt and pepper to taste
1-3 stalks celery
basil and oregano to taste

Boil pig's foot for 10 minutes and drain (to clean)

Fry garlic in oil (do not burn). Add tomatoes, salt, pepper, parsley, and celery. Let cook about 1/2 hour.

Add pig's foot and cook about one hour.

Add beans and 2 cups water. Cook another 1/2 hour until pig's foot is tender.

Cook ditalini, drain and add to the pot. Be sure it is soupy...add a little water if it isn't.

NOTE 1: Ham hocks or neck bones can be used by those squimish about pigs feet, although the pigs feet works the best for seasoning. (I have made pasta figioli for guests cooked with pig's feet and withheld serving any of the actual pigs feet if they were uncomfortable about using pigs feet.)

NOTE 2: Suggest it be served with a tossed salad, fresh garlic bread and red wine.

Makes about 4-5 servings


Paul's Rich Asparagus Soup

1/4 cup (1 stick) unsalted butter
2 large yellow onions, coarsely chopped
4 large cloves garlic, coarsely chopped
1 1/2 quarts rich chicken stock
3 pounds asparagus
1 cup packed, chopped fresh parsley
2 medium carrots, peeled and cut into 1 inch pieces
8 large fresh basil leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup sour cream
1 large ripe tomato, seeded and cut into fine dice

In large heavy saucepan or soup pot, melt butter, add onions and garlic and cook over low heat until wilted but not browned, about 20 minutes. Add chicken stock and heat to boiling.

Trim woody ends from asparagus and cut stalks into 1-inch pieces. Reserve tips. Add asparagus stalk pieces, parsley, carrots, basil, tarragon, salt, pepper and cayenne to boiling stock. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 50 minutes.

Remove soup from heat and cool slightly. Process or blend (food processor with steel blades or electric blender) until smooth; strain through medium-sized sieve to remove woody fibers.

Return soup to pot and reheat. Add reserved asparagus tips and simmer until tips are tender, about 10 minutes. Ladle into soup bowls, top with a dollop of sour cream and sprinkle with diced tomato.

Makes about 8 servings.

NOTE 1: Buy asparagus that are thinner, if possible, because there is less of a woody end and they tend to cook faster as well. To clean hold woody end between 2 fingers and hold with other hand about in the middle and gently bend. Where it snaps shows you how to eliminate most of the woody ends before cooking.

NOTE 2: Serve with garlic toast and white wine.