Sunday, May 17, 2009

Fresh Asparagus Soup

Last week my neighbor Dianna and I traded soups. She is lucky enough to have fresh asparagus growing in her garden, so she made some delicious asparagus soup with part of the harvest. I just happened to have made a huge batch of Black Bean Soup and, as always, there was more than enough to share.

With a squirt of leftover sauce from fish tacos to add the pizzaz -- mayo, sour cream, orange zest, orange juice, and a hint of cilantro -- the soup looked as delicious as it tasted.

I'm not sure where Dianna got her recipe, but it is so simple and delicious that I've saved it here, just in case someone gives me some fresh asparagus. What would you do with a big bunch of fresh asparagus? Soup? Saute? Roast? Steam?

This creamy-without-any-cream fresh asparagus soup is a keeper!

1 lb. fresh asparagus
olive oil cooking spray
1/2 tsp. kosher salt
1/2 tsp. pepper
4 tbsp. butter
1 sweet onion, diced
2 medium-size red potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste

Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus. Arrange asparagus in a jelly-roll pan and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake at 400 degrees for about 15 minutes, depending on thickness, or until spears begin to brown lightly. Remove from oven and cool. Meanwhile, melt 2 tbsp. butter in a large Dutch oven over medium-high heat; add onion and cook, stirring frequently for about 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes and cook, stirring occasionally, for about 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium and simmer about 6 minutes or until potatoes are tender. Chop asparagus into 1/4-inch pieces; reserve a few pieces to add to finished soup later. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven and add reserved pieces of chopped roasted asparagus. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Serves 4.


Lydia (The Perfect Pantry) said...

Tis the season for asparagus soup in my part of the world, too. Last weekend we drove to our favorite farm in Connecticut and bought six pounds of asparagus that had been picked that morning. It's now all made into soup (like yours, but without the butter), stacked in the freezer to enjoy over the next couple of months after the season has ended.

Cora said...

Six pounds of fresh asparagus! You are the busy ant and I am the lazy grasshopper. But the season continues and I still have a chance to redeem myself!

BMK said...

I've been wanting to try asparagus soup! This version looks great and healthy too!

maris said...

This sounds really good and I'm loving the idea of this soup swap! Fun way to learn new recipes!

Cora said...

BMK, you will never miss the cream, it is just delicious without it!