You might remember from a previous post that I enjoy asparagus season. Asparagus has recently become one of my favorite vegetables, so it was a special surprise when my husband brought a bundle of green spears home for our anniversary. We decided to try making a soup with part of the asparagus. The soup turned out more delicious than I anticipated; it will definitely be a repeated recipe in our home.
Creamy Asparagus Soup Recipe
About 8 oz of asparagus
2 cups vegetable stock
1 cup of whole milk
Salt to taste
Trim tips off of asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary.
Return puree to saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and add milk and the reserved asparagus tips. Heat soup through and adjust seasoning with salt
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Krystle writes from Long Beach Washington where she is a wife, mother, photographer and modern day homesteader. Krystle has a passion for whole foods and simple back to the land living.
Checkout Krystle's Photography or connect with her on Facebook.
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