Carb loading

The Miami marathon is next week, so this week is about fueling up on carbs! I bought the most divine flaxseed bread. I can't stop eating it, it's so good. I made this double-decker mushroom burger sandwich. Homemade guacamole on top; homemade pesto on bottom, roasted red pepper and onions in between. 

I paired it with this carrot ginger soup I made awhile ago and just defrosted.

I'm making up a batch of homemade broth now to make asparagus soup for dinner so I have dunking buddy for more delicious bread. Here's how:

VEGETABLE BROTH: (Williams-Sonoma, "Soup for Supper")

5 carrots, cut into chunks
3 leeks, cut into chunks
3 celery stalks, cut into chunks
2 yellow onions, quartered
1 red (Spanish) onion, quartered
1 head garlic, halved
2 fresh thyme sprigs
1 bay leaf
5 peppercorns
4 qt (4 l) water

* Preheat oven to 450 F

* Place carrots, leeks, celery, yellow and red onions, and garlic in a roasting pan. Roast uncovered, stirring occasionally until well browned, about 1 hour.

* Transfer the vegetables to a stockpot. Add the thyme sprigs, bay leaf and peppercorns and then pour in the water. Bring to a boil over high heat, cover, reduce the heat to low and simmer for 1 hour.

* Remove from the heat. Strain through a fine-mesh sieve lined with damp cheesecloth (muslin). Use the stock at this point or transfer to 1 or more storage containers. Refrigerate, uncovered until cold, then cover and refrigerate for up to 1 week or freeze for up to 3 months.

Makes 3 1/2 - 4 QT (3.5-4 L)

Man, that's beautiful, and it's just the broth! I did throw in a few vegetable bouillon cubes. You don't need it but my mom recently accused my asparagus soup of tasting bland. Although my mom is a chronic over-salter, she may have had a point with that last batch of soup, so the bouillon is just for precaution.

This made about 12 cups broth.

For ASPARAGUS SOUP:

* 2 bunches of asparagus, cut in 2" pieces - save tops, par boil for 2 mins and rinse in cold
* 7 oz of potato, so like one big and one or two little, diced

Melt a little Earth Balance in sauce pan. Throw in asparagus 2-3 mins. Add potatoes and about 3 cups stock to coat. Bring to boil and simmer till soft, about 20 mins. Blend. Toss in parboiled tips. Extra broth if you need it. Salt and pepper to taste.