For the last couple of years whenever I go to the Farmer’s Market I check to see if there is a new issue of Edible: Blue Ridge. Edible is a FREE award winning magazine that celebrates local foods. A new issue comes out every season. While the one that I get is for the Blue Ridge area in Virginia they have locations for all over, you can find your area here. You can also view the magazine online which I love doing so I can check out what’s going on food wise in other areas!
Every time I get one I sit down and read it cover to cover. I mark the pages of the recipes I want to try and I get so excited about all the delicious foods that are in season. Up until recently however, I never actually got around to making one of their recipes which I’m realizing now is *such* a mistake because the one I finally did make, Cream of Asparagus Soup was absolutely amazing.
Not only was it delicious but it was easy to make.
Wash your asparagus and trim off the tough ends. If you would like a garnish, cut off the tips of a few of the stalks and blanch them. Here’s how: Bring a pot a pot of water to boil throw the garnish pieces of asparagus into the pot once it’s boiling. Let cook for 2-3 minutes and then pull the tips out and rinse with cold water to stop the cooking process. Set the asparagus tips aside.
Chop your sweet onion and garlic cloves.
Melt 4 tablespoons of butter in a large soup pot over medium heat. Add the chopped onion and the chopped garlic. Season with salt and pepper. Cook until the onions and garlic are translucent. Add the remaining asparagus to the pot and let cook for 5 minutes.
Then add the 4 cups of stock, cover and let simmer for 15-20 minutes or until the asparagus are tender.
Once the asparagus is tender puree with a hand immersion blender or a standard blender (I used my Blendtec). If using the Blendtec make sure not to fill above the fill line otherwise you will end up burned! I used the “pulse” button until the soup was completely smooth.
If using a blender, transfer the soup back to the pot. Add the 1/2 cup of heavy cream and the juice of 1/2 lemon. Stir. Serve immediately with sour cream and Parmesan cheese to taste and the asparagus tips as garnish.
Ingredients
Directions
- Rinse your asparagus and trim off the tough ends. Cut off the tops of a few stalks to reserve as garnish. Bring a pot of water to boil throw the garnish pieces of asparagus into the pot once it boils, let cook for 2-3 minutes and then pull the tips out and rinse with cold water to stop the cooking process. Set aside.
- Chop your sweet onion and garlic cloves.
- Melt 4 tablespoons of butter in a large soup pot over medium heat. Add the chopped onion and the chopped garlic. Season with salt and pepper. Cook until the onions and garlic are translucent.
- Add the remaining asparagus to the pot and let cook for 5 minutes. Then add the 4 cups of stock, cover and let simmer for 15-20 minutes or until the asparagus are tender.
- Once the asparagus are tender puree with a hand immersion blender or a standard blender (I used my blendtec).
- If using a blender, transfer the soup back to the pot. Add the 1/2 cup of heavy cream and the juice of 1/2 lemon. Stir.
- Serve immediately with sour cream and Parmesan cheese to taste and the asparagus tips as garnish.
- Enjoy!
I have never tried cream of asparagus soup, but it looks good. I love having different soups in the warmer summer months.