The next stop on our journey was New Hampshire! When we first arrived the weather had turned cold and rainy. Luckily, the sun returned on our last day and we got to explore the White Mountains. My favorite hike was Hedgehog Mountain, where most of these photos we taken.
I am excited to share a new recipe with you from this part of our journey. When we were in Burlington, Dallas had a creamy asparagus soup he couldn't stop talking about so I decided to create my own with a few healthy swaps. Plus, fresh local asparagus was everywhere we turned!
We were lucky enough to come across some fiddlehead ferns and I decided they would make a great addition! These delicious foraged vegetables have a very quick season so this soup can also be made without them by adding more asparagus.
Adapting to outdoor cooking has taken me a little longer than I thought it would. There are new challenges when you are dealing with the outside elements, only a two cook top stove and fewer utensils but I'm learning to make it work.
The biggest issue so far is the weather. Whether it is wind or rain, it makes it very challenging to fire up our little camp stove. Not to mention, who wants to cook while cold and wet?
Luckily, we have found some good restaurants along the way to fill in the gaps when cooking isn't ideal.
My favorite part of cooking on the road is finding all the fun markets and farmers markets along the way.
All the produce just tastes better (and lasts longer) when you are buying it so fresh and it didn't have to travel thousands of miles to make it to your plate.
Grocery store asparagus just doesn't compare to the stuff you buy at the farmers market!
I really encourage you to get out to your local markets, meet the people who are growing your food. It helps us connect back with nature and gives us a new appreciation for it. And your taste buds will thank you!
Love and fiddleheads,
Click through for recipe.
2/3 cup cashews, soaked*
1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 1/2 cups fiddlehead ferns, cleaned well**
2 1/2 cups asparagus, roughly chopped
1/2 cup water
3 cups vegetable broth***
2 tbsp nutritional yeast (optional)
1 large lemon, juiced (about 3 tbsp)
salt, to taste
pepper, to taste
1. Soak cashews overnight or at least 4 to 6 hours.
2. Heat a large saute pan over medium heat. Add onions and saute until aromatic and just starting to brown, about 5 minutes.
3. Stir in garlic, fiddle head ferns and asparagus and cook until bright green. Season with a pinch of salt and black pepper. (If you would like to reserve a couple fiddle heads or asparagus for garnish, set aside a couple now)
4. Pour in 1/2 cup water to deglaze the pan. Stir and cook for anther two minutes.
5. In a blender add the asparagus mixture from the pan, vegetable broth, nutritional yeast, lemon juice, salt and pepper. Blend until smooth and creamy. Taste for seasoning and add more salt and pepper if needed. Check the consistency; if it is too thick you can add water or stock 1 tbsp at a time until desired consistency.
6. Garnish with reserved fiddleheads or asparagus.
Notes: *You can use either raw or roasted for this recipe. The flavor will change slightly if you use the roasted but in a good way! **This soup can be made without fiddlehead ferns, just replace them with 1 1/2 cups asparagus. ***While I am traveling I use bouillon cubes dissolved into water instead of homemade or store bought broth.