The asparagus is growing nicely and I just cut some today for lunch. Later this week I think I might try this recipe my friend Sue Taggart shared with me, it sounds simple enough!
This recipe produces 6-8 servings
- 4c – onions chopped
- 1 – stick butter
- 64fl.oz – chicken stock
- 2lbs – asparagus
- 1/2c – heavy cream for serving (optional)
- 1tsp – lemon oil for serving (optional)
- salt and pepper to taste
Melt butter in large pot and simmer onions until soft and golden—about 25 minutes, stir often. Add chicken stock and bring to the boil. Trim the tips from the asparagus and reserve, chop the asparagus into ½” pieces and add to the pot. Cover and simmer for 45 minutes. Cool then puree in a blender working in batches. Return to the pot and add asparagus spears and simmer 5-10 minutes till tender. Add salt and pepper and it’s ready to serve hot.
If serving chilled, let the soup cool and then refrigerate for at least 2-3 hours before serving. I like to put the soup into the individual serving bowls and swirl in the cream then drizzle with lemon oil. Home made croutons and chopped lemon balm on-the-side are a great addition.