This is the time of the year we have asparagus coming out of our ears from our 30+ year-old asparagus patch. It is sauteed, grilled, steamed and even eaten raw. For a change, I often make this soup for lunch to go with a grilled cheddar cheese sandwich. Food fit for a queen! This recipe would lend itself particularly well to the Cuisinart Blend and Cook Soup Maker.
4 - 6 servings
1 pound fresh asparagus, any woody ends trimmed off, cut into 1" pieces, reserve the tops
½ cup onion, finely minced
2 Tablespoons butter
1 clove garlic, finely minced
4 cups chicken broth
1 cup milk or cream
Salt and Pepper
No nutrition information available
In a large sauce pot, begin heating the 4 cups of chicken broth. While the broth is heating, saute onion in the butter just until soft. Add the minced garlic and saute for another 30 seconds. Add the onion and garlic mixture to the chicken broth along with the asparagus reserving the tips for later. Simmer the asparagus until it is soft, about 10 - 15 minutes.
Transfer the asparagus mixture to a blender in small batches and blend until smooth, taking care not to splash the hot liquid. Pour back into the sauce pot. Season with salt and pepper to taste; I start with ½ teaspoon of salt and ¼ teaspoon of pepper. Add a squeeze of lemon juice, the reserved asparagus tips and milk or cream. Reheat just to a simmer and serve.