Wednesday, April 17, 2013

Riding out Spring Blizzards with Asparagus Soup

One of the best things about Spring is asparagus season! Our own asparagus garden is currently under a foot of snow, so it will be a little while before they pop up. Meanwhile, it has been on sale at the store, so I have been making this soup quite a bit.

This wonderful soup is delicious, healthy, easy to make, and it can be served hot or cold. If leeks are not available, you can use a large yellow onion and it will be equally as good.

Also, a great tip for keeping asparagus fresh longer is to submerge the ends in water using a device like the Prepara Herb Savor.

Creamy Asparagus Soup Recipe
makes 4 servings

2 TBL Olive Oil
1 TBL unsalted butter
2 leeks, white and light green part only, finely chopped
1 lb asparagus (remove woody ends), cut into 2 in pieces., reserving some tips for garnish
1 medium (about 1/2 lb) Idaho potato, peeled, cut into 2 in pieces
1 quart chicken broth
1/2 teaspoon sea salt
1/8 teaspoon ground nutmeg
fresh ground pepper to taste
1-2 TBL freshly squeezed lemon juice
3 TBL sour cream
1 TBL finely chopped chives


1. Heat oil and butter over medium heat in a large pot. Add leeks and cook about 5 min until soft, stirring occasionally. Add asparagus and potatoes and cook for another 5 min.

2. Add chicken broth, salt, pepper, and heat to a boil over medium-high heat. Reduce heat to low and simmer partially covered for another 15-20 min until vegetables are tender.

3. Meanwhile, steam or boil the asparagus tips for about 3 min. until tender, but still bright green. Drain and set aside for garnish.

4. Puree the soup with an immersion blender (or this can be done in batches in a blender). 

5. Stir in lemon juice. Serve in bowls garnished with a dollop of sour cream, asparagus tips and fresh chives. Enjoy!

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