Everything about this asparagus soup was pretty much mediocre. It wasn’t too hard to make but it wasn’t too easy, either. It tasted pretty good but it certainly wasn’t outstanding. I love the taste of asparagus raw, steamed, and roasted…so I just assumed that this recipe would be an automatic home run. It occurred to me, though, that different kinds of people have different kinds of tastes and that I shouldn’t exclude it just because *I* thought it was average. Perhaps this is a great recipe that I just can’t appreciate yet. Maybe it just needed more salt, LOL!
So here’s how you make it:
- Cut the tips off 2lbs of asparagus and set aside. Cut the stalks into 1″ pieces.
- Saute 1 medium white onion and 1/4 cup of pine nuts in butter for about 5 minutes.
- Add 4 cups of vegetable broth, asparagus stalks, 1 teaspoon of thyme and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- While broth is simmering, boil asparagus tips in water for 5 minutes. Drain and run under cold water to stop the cooking process. Set aside.
- Puree broth and stalks and cooled tips in a food processor until smooth.
- Return to pan and slowly stir in 1/2 cup half-and-half cream, the juice of 1 lemon, salt and pepper.