Wednesday, March 18, 2009
CREAMY ASPARAGUS SOUP
I made the most delicious creamy asparagus soup the other day. I've made this dish before but decided to share it with you this time. It is very easy and can be made in under an hour. Here is what you will need:
1 to 2 pounds of asparagus (the more asparagus, the more creamy)
1 large yellow onion
3 tbsp butter
2 tsp of minced garlic
5 cups of chicken broth
1/3 cup heavy cream
Salt and pepper (you can also add onion powder)
Take the woody stalks off of your asparagus. The best way to do this is to bend the stalk on either side. It will naturally break off leaving the woody stalk which can be thrown away. Wash your asparagus and cut up into a little less than thumb-sized bits.
Next, cut up your onions into chunks. They don't have to be minced or cut up very small because you will eventually be blending the entire soup.
Add butter to a large cooking pot over moderate heat. Cook the onion until soft and then add the cut up asparagus. Salt and pepper and then cook for five minutes while occasionally stirring.
Add five cups of broth. I like to use a product called Better Than Bouillon. It has no MSG and has the best taste of any bouillon I've tried. Then, add thyme. Fresh thyme is the best, but if you don't have it, dried is fine. I add about a teaspoon. Place the teaspoon of thyme in your palm and crush it before adding to the soup. This releases the flavors of the herb.
Boil this mixture for 15 to 20 minutes or until the asparagus if very tender.
Now it's time to blend. I have stick blender which is a must for any kitchen. I use mine a lot. If you don't have a stick blender, you can use a regular blender by adding the soup to it in batches. Puree the soup until it is smooth. Turn the burner to low and return the mixture to the pot. Add the cream and lemon juice. I use about 3 tbsp of juice. Season with salt and pepper to taste. And yes, it may make your pee smell. ENJOY! :)