CREAM OF ASPARAGUS SOUP
Ingredients
1 bunch fresh asparagus
2 medium onions, chopped
3 medium white potatoes, chopped into roughly ½ inch cubes
vegetable bouillon concentrate (powder or paste)
3T unsalted butter
¼ C half & half (or ½ C 2% milk for the calorie conscious)
salt
freshly ground black pepper
water
************************************************************************
1. Wash the asparagus, and snap off the woody ends. I do this by holding the stem in both hands and bending it. I can feel where the stiff part ends – and snap it off there.
2. Trim off the asparagus tips, and then the inch or so below the tips to make small, bite-sized pieces. Set aside. Chop up the rest of the stalks.
3. Melt half the butter in a dutch oven or soup pot. Add the onions and brown them slightly.
4. Add the chopped asparagus stems and potatoes to the onions, and enough water to cover. Add about 1 T of vegetable bouillon powder or paste. Stir and bring to a boil.
5. Turn down to a simmer. Add salt and lots of black pepper. Cook until all ingredients are very soft and can be easily smashed on the side of the pot with a wooden spoon (about 40 minutes).
6. While the soup is simmering, steam the asparagus tips in a separate pot, until just tender. Be careful not to overcook! As soon as they are done, uncover them, or they will overcook.
7. When the soup veggies are very soft, turn off the heat and puree until very smooth, in batches in a blender, or using a hand blender in the pot. If using a blender, add the half & half or milk gradually to the batches, to facilitate blending.
8. Add the remaining butter, half & half or milk, and steamed asparagus tips.
9. Adjust salt & pepper to taste. Add more butter or half & half as needed!
This recipe can be adapted to all kinds of vegetables. Use cauliflower or broccoli, steaming the tender florets separately, and adding some cheddar cheese instead of milk or cream. The variations are endless. I like thickening soup with potatoes instead of flour. They add a nice flavor and are so easy!
If you would like to have a a copy of this recipe as a PDF, just comment on it and leave your email address. I will be happy to send it to you!
