Tuesday, July 15, 2008

Asparagus Soup

Cribbed from South Beach recipes, this soup is so easy to make it's not even funny. I don't think they can even take full credit for it it's so easy.

2 pounds or so of asparagus
1 small onion, chopped
1 clove of garlic, minced
4 c chicken stock/broth - I tend to go with the low sodium kind so I can add my own salt later
s & p to taste
parmesan cheese for garnish

In a medium stockpot, heat up a tablespoon of olive oil over medium heat. Once hot, add the veggies (asparagus, onion & garlic). Sautee being careful not to let the onion get brown, until it's soft - about 5 minutes or so.
Add the chicken stock/broth and bring to a simmer. Simmer for about 10 minutes until the asparagus is just tender.
Use an immersion blender (if you're lucky and happen to own one) or regular blender to puree the mix. I have to do two batches in my blender.
Pour it back into the pot, salt and pepper to taste. Serve with a sprinkling of parmesan cheese (and a big hunk of warm, crusty sourdough if you're not on the South Beach diet).

If you'd like to turn this into cream of asparagus soup, I'd follow the same steps as above, but then I'd add maybe some unflavored Greek Yogurt & TJs fat free half and half to the mix (you know, til it looks right) and stir until blended.

If you want full flavor and full fat, start with butter rather than olive oil, and serve with a crispy BLT. I can't stop thinking how perfect bacon would be with this, probably given my penchant for prosciutto wrapped asparagus.
Here is a good cream of asparagus recipe from All Recipes.

1 comment:

M. Quinn Sweeney said...

I just found the leftovers in my office fridge TODAY. Gah! They must be a month old. So tasty. Was tempted by even the moldy remains.