Paul Harvey said of asparagus: “Government has to be cut back like asparagus… every day… or it gets away and goes to seed. Ours did. When there’s too much of it, the flower becomes a weed.” Who knew asparagus could be politicized?!
When asparagus is on sale, I like making cream of asparagus soup! It is wonderful with hummus and crackers.
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How to make Cream of Asparagus Soup
- 1 pound fresh green asparagus
- 6 cups chicken stock (if vegetarian, use vegetable stock)
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 1 carrot, peeled and sliced
- 3 tablespoons butter
- 3 tablespoons all purpose four
- 1/2 cup cream (or milk)
- salt and pepper
Wash asparagus thoroughly. Remove the tips and place in a small microwaveable bowl with 1/4 cup water. Microwave 1 minute. Reserve till end.
Sauté the onion and celery over medium heat for 5 minutes until partially cooked. Remove from heat.
Trim off and discard the woody ends of the asparagus stalks. Cut the remaining stalks into 1 inch pieces and place them in a large saucepan. Add the chicken stock, sauteéd onions and celery and the sliced carrot. Bring to a boil, reduce to a simmer. Simmer for 1/2 hour until all vegetables are tender. Remove from heat.
Use immersion blender or regular blender to carefully blend soup in small batches till pureed.
In small saucepan, melt 3 tablespoons of butter. Stir in 3 tablespoons of flour till well-blended and thick. Slowly add 1/2 cup cream while whisking continually. Cook for 1 minute till incorporated and thickened. Add this mixture to the asparagus soup and stir thoroughly. Add the asparagus tips into the soup. Season with salt and pepper to taste before serving.
Total time: about 1 hour
Yields about 6 cups
If you liked this recipe you might also like Rich Tomato Vegetable Soup to keep you warm and keep away the munchies. Another favorite of mine is the Spinach Artichoke Dip, a flavorful hot appetizer.
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