Asparagus Soup
This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus and broth with a bit of heavy cream. The result is a delicious and creamy asparagus soup that tastes like spring.
Ingredients:
- 2 Lbs. FRESH Asparagus
- Big white onion chopped
- Two medium russet potatoes peeled and diced
- One large clove of garlic chopped
- Chicken stock – 1 quart
- Half and Half / 8 oz.
- Pad of butter
- Tarragon
- Salt and Pepper
Directions:
Even as fresh as these asparagus are, I still cut off the ends (about 3 inches) and make a fifteen-minute stock in my soup pot boiling them in a quart of water.
I discard them in case they have remnant fiber strands. I then add a quart of chicken stock, chopped onion, garlic, and potatoes. Add the next third of the asparagus in one-inch slices and simmer twenty minutes. I use an immersion blender for a quick spin, but it is not necessary if you like the chunks. Near the end, I add the chopped asparagus tips, half and half, butter, Tarragon, salt and pepper, and simmer for fifteen minutes.
