RECIPES, STORIES and STUDIES FROM OUR KITCHEN

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SEASONAL FEATURED RECIPE

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Asparagus & Roasted Garlic Bisque

Ingredients

  • 1 bunch asparagus (white or green) washed, bottom thirds removed
  • 3 shallots peeled and roughly chopped
  • 1 head garlic
  • 3 tbsp butter or ghee
  • salt & pepper (and/or bònne saison) to taste
  • 4 cups bone broth (or vegetable broth) *see miso bone broth for homemade recipe
  • 13 oz coconut milk
  • juice from 1 lemon
  • 1 tbsp nutritional yeast
Instructions
  • Roast the garlic. Preheat oven to 350℉. Cut off 1/3 of the garlic head crosswise. Wrap in foil (or parchment paper tied with twine) and roast 45 minutes.
  • Meanwhile, heat butter in a large pot over medium heat. Add shallots and cook until fragrant and translucent (~5 min). Cut asparagus spears into 1 inch pieces (set aside at least a few heads for garnish). Add asparagus, broth, and salt/seasonings to the pot. Bring to a boil, then cover and reduce to a simmer for 30 minutes.
  • Wearing an oven mitt, squeeze the roasted garlic into the pot. Use an immersion blender to blend the veggies and broth together. Stir in coconut milk, nutritional yeast and lemon juice over low heat to warm. Adjust salt to taste.
  • Ladle the bisque into bowls, garnish with saved asparagus heads, serve hot.

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NOTES ON FERMENTATION | an article on the history and health of fermented foods, along with a few fermented recipes in the article and in the recipe archive. Somère Reading - ISSUE 01. Link in bio. Somère Reading | ISSUE 01 available now, subscribe via link in bio. The sweetest season! Celebrating the shift to summer with such a fun newsletter tomorrow - Somère Reading on @substack | link in bio Somère Reading, the seasonal newsletter publication for Somère Kitchen, will be available this Friday. So much new & good on the website this week! Starting with one of my (+ Bo and Sophie’s) absolute seasonal favorites | Asparagus & Roasted garlic Bisque, recipe in bio. After an extended Mother’s Day *week* filled with pasta & limoncello, we are back to our Sunday ritual and it feels so good. SOMèRE CHICKEN & MISO BONE BROTH | recipes in bio.
SOMèRE KITCHEN

Welcome to a collection of notes and recipes from the kitchen journal I keep for my daughter, Sophie. For several years, cooking has been my creative outlet – a place where there is no right or wrong. Only experiments. The sight, smell, taste and feel of a creation coming to life. A daily art project. A way to nourish my body.

Before ever learning to cook, I fell in love with nutrition. As a Functional Medicine Nurse Practitioner, I devoted hours to researching the nutritional effects of a meal before ever figuring out how to put it onto a plate. When the science finally collided with flavor, to me, it was magic.

These days, the hours are shorter and the moments are sweeter. The spare time I used to spend indulging in lengthy recipes I now share with a little sous-chef. This always means more laughs, more spills, more dancing, and a daily need to simplify. And the magic, much deeper, is in being in the kitchen together.

I hope you find good, easy food and lots of joy here.

I have been inspired over and over to cook and to create – both from a place of art and of wellbeing. For me, every facet of health starts in this space with people I love.

Santé, cheers, and thank you for sharing our kitchen!