Asparagus. Harbinger of Spring. One of the first harvests from the garden. The flavor of green.
We grow a bit over an 1/8 of an acre of asparagus, which gives us 800-1000 pounds of harvest each year. Even though it comes in before the farmers’ market opens, we usually sell all that we produce. Because, Asparagus!
When dealing with such an iconic food, it’s usually best to prepare it simply. It’s a treat, so make it shine that way. This very simple soup brings out the best in asparagus.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 4 C Asparagus Chopped (about 1 1/2 pounds). Save some of the best looking tips for garnish
- 5 C Chicken Stock
- 5 Tbsp Butter
- 4 Tbsp Flour
- 3 C Cream (or half and half, if you want reduced fat. But why?)
- to taste Salt & Pepper
- Cook the asparagus in enough stock to cover over medium heat until tender. Puree with an immersion blender, or in batches in a blender.
- Melt the butter in your favorite soup pot, and blend in flour to make a roux. Stir in the cream and bring to a simmer over low heat, stirring constantly for about 3 minutes to thicken.
- Stir in the asparagus puree and the remaining chicken stock, and simmer for another few minutes. Adjust seasoning to taste.
- Serve hot or cold, garnished with a couple of asparagus tips.
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