Wednesday, October 19, 2011

October 19, 2011: Cream of Asparagus Soup

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If you’re making asparagus as a side dish, don’t throw out the woody stalks. Save them to make this delicious soup, which is a great way to prevent lots of leftovers in your refrigerator from going to waste (feel free to add other veggies such as celery, potatoes, cauliflower, etc.).

Cream of Asparagus Soup

1 T. butter
½ yellow or white onion, coarsely chopped
2 cloves garlic, sliced
1 carrot, peeled and chopped into big chunks
Ends from 1 pound of asparagus, coarsely chopped
2 cups chicken or vegetable stock
1 t. sea salt
½ t. black pepper
½ cup heavy cream

Melt the butter over medium heat in a heavy saucepan. Add the onions and garlic and sauté until slightly softened. Add carrot and asparagus and sauté for five more minutes. Add chicken stock and seasonings; bring to a boil. Reduce heat and cover. Cook for about 10 – 15 minutes, or until all vegetables are soft. Remove from heat and allow to cool.

When slightly cooled, pour mixture into a blender or food processor. Puree until smooth. Press puree through a fine mesh strainer back into the saucepan. Heat to low and add heavy cream. Cook just until heated through, about 2 minutes.

Makes 2 cups soup.

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