It’s asparagus season! And, while I can eat spear-grass steamed with lemon juice pretty much forever, T. wants a few different options.
So we made Creamy Asparagus Soup, from Cook’s Country, April/May 2010
(This is a magazine worth subscribing to, by the by).
We split this in half:
2 lbs asparagus
2 small leeks, white and light green portions*
salt & pepper
3-1/2 c low-sodium chicken broth
1/2 c frozen peas (these make it actually green)
2 t grated Parmesan cheese
1/4 c heavy cream
1/2 teas lemon juice
The recipe calls for reserving the tips, sauteeing them first, and using them as a garnish. Next time we will skip this step
Add vegetables, chopped into 1/2″ pieces, to the butter in a dutch oven or saucier. Cook over medium-low heat, stirring occasionally, until the vegetables are softened (about 10 mintues)
Add brother and bring to a boil; reduce to simmer until vegetables are tender (about 5 minutes). Stir in peas & parm.
Puree in a blender in batches, or with a stick blender. Stir in cream & lemon juice and cook until warm, just about 2 minutes.
This was very tasty, and very very asparagus-y. It’s also not a meal (we went out for ice cream afterwards. That worked). But it would work well as a side with something meaty.
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