In my previous post I promised to share with you the recipe of the milk soup that can be prepared with the whey of home-made ricotta. This is our favourite soup of the season and I keep cooking it every week! Not only it is easy to prepare, but is also so delicious and packed with nutrients!
Before the soup, however, I want to tell you about a breath-taking place that I visited this weekend … and wanted to remain there for at least a month!
This is a small village high in the gorge of the longest Bulgarian river Iskar. The small village looks like time there has stopped long ago – little houses nested on the hill, overlooking the gorge, huddled in lavish greenness… Nature has generously flowed its charms in the area – shadowy groves, sun-bathed meadows, mounting hills, intriguing paths, an impressive waterfall and small mountain creeks – all you can ever need to fully enjoy nature and relax.
We walked in the area of the waterfall seeing it from different perspectives, enjoying the sun and the panoramic view from the natural terraces of the slope and then diving into the soggy, jungle-like tunnels of foliage close to the waterfall, occasionally getting sprinkled with refreshing drops of falling mountain water.
I was only sorry for not having my tripod with me because taking good pictures of the waterfall with a hand-held camera is quite of a challenge. I was a funny sight at times creeping through bushes and slippery paths, taking awkward postures and propping the camera on rocks, trees and backpacks – all in pursue of the perfect picture.
And I had a few nice pictures in the end but next time I go there, I’ll make sure to be properly equipped with a tripod, filter and the rest. A girl can go a way for her hobbies!
After the walk beside the waterfall, we made another one in the village and came across a picturesque family hotel where we enjoyed the most delicious lunch in the open, on a terrace overlooking the gorge! The family running the hotel were really nice and the lady has true cooking skills! The dock soup and nettle patties that I tired were simple bliss! All was preapred with local produce – fresh herbs, organic eggs and milk from cows freely-grazing in the open mountian meadows.
Back at home, we were in for a light dinner and I quickly whipped up the milk soup with the whey left from my last ricotta prepration. This soup is highly nutritios, rick in proteins, vitamins and minerals but should be consumed with caution, if you are lactose intolerant because natural whey contains more than 70% lactose. If this is your case, or if you are vegan, just repalce the whey in the recipe with strong home-made vegetable stock and enjoy your soup.
Milk Soup with Asparagus
Ingredients (serves 2):
- 3 cups (0,75l) fresh whey (or vegetable stock)
- 1 green onion
- 1 cup young potatoes
- 7-8 asparagus
- 1 tsp ghee
- 1/4 tsp black pepper
- a few springs fresh thyme
Preheat the oven and melt the ghee in a small casserole. Chop the onion and cook it in the ghee for a couple of minutes. Clean the potatoes (I do not remove the peel when it is really young and tender), chop in two, if necessary and add in the casserole together with the black pepper. Stir well for 30 seconds and poor in the whey. Let it simmer gently for 15-20 minutes until the potatoes are almost done.
In the mean time clean the asparagus chopping off the hard parts. Remove the tops, keeping them for later, chop the stems in 2cm pieces and add them to the almost-cooked potatoes. Keep simmering for another 5 minutes and remove from the oven.
Upon serving, top the soup with fresh thyme and the asparagus’ tops.
NB! If the whey you use is a side-product of preparing home-made ricotta, it will be salty enough and you do not need to add more salt. If not, add a 1/2 tsp salt