Eating in Season: Easy Cream of Asparagus Soup Recipe
I hope all of you and your loved ones are safe, happy and healthy during this unusual time. As we’re all shopping less frequently and in greater quantities, I find myself spending more time meal-planning. The side benefit is that I’m cooking more meals from scratch and we’re eating healthier- that is, more plants-in season fruits and vegetables, less meat and less processed foods. As a result, I’ve noticed greater energy, I’m sleeping better and my skin is clearer and brighter. It’s true what they say, clear skin really starts from the inside.
And speaking of eating seasonally- It is spring and that means asparagus. The following asparagus soup recipe is a snap. You can double it and freeze half (before adding the cream). If you’re vegan, substitute the chicken broth with vegetable broth (and remove the cream). For variety, you can substitute broccoli, spinach, or cauliflower for the asparagus. It’s so easy and delicious.
Cream of Asparagus Soup
1 lb. of asparagus cut into 2-inch lengths
1 onion chopped or sliced “whites” of 3 leeks
2 Tablespoons each butter and flour
4 cups chicken broth
½ cup cream
Salt and pepper to taste.
Saute onion and/or leeks and butter for 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer for 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to the pureed soup and reheat.
Ingredients in the pot and ready to be sauteed.
Cover and simmer for 20 minutes, or until asparagus is tender.
Puree the mixture in a blender, or better yet, keep it in the pot and use a handheld immersion blender.
Blend until smooth.
Best served with a delicious baguette- with a chewy, crunchy crust. Delish.