asparagus soup

25 Apr

Today is the perfect day for asparagus soup.  It’s rainy and dreary outside and all I want to do is curl up on my couch in my pajamas, sipping tea and eating soup.  So I decided to pretty much do just that.  The real reason why today is the perfect day for asparagus soup is that it’s spring time!  I went to the greenmarket yesterday and every other stand had bunches of asparagus piled high.  So of course, I bought some asparagus and decided to turn it into a soup.

For the soup:

First, cut off bottom ends of asparagus, throw away.  Remove tops and set aside. Chop remaining stalk of asparagus into 1” pieces.  Finely chop one small yellow onion.   Sauté onion in deep soup pan with butter and salt for about 5 minutes.  Add asparagus. Sautee for another 5 minutes.  Add 3 cups chicken broth. Season with salt, pepper and simmer (covered) for about 20 minutes, or until asparagus is tender.

While soup is simmering, drop asparagus tops into salted boiling water for about 3 minutes.  Remove asparagus and rinse under cold water to stop the cooking process.

Once soup has simmered away and asparagus is tender, puree by using either a blender or food processor.  Once soup is pureed, fold in a dollop of crème fresh.  Serve in soup bowls with asparagus tops.

sorry for the dark picture, it’s grey outside…

Grocery Bill:

  • 1 bunch of asparagus $3.50
  • 1 small yellow onion $0.68
  • 1 dollop of crème fresh $0.18

Grand Total: $4.36

Happy Cooking!

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