Creamy Asparagus Soup
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.
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