Aparagus Soup
(from LRT’s recipe box)
Use hand blender for mincing onion and garlic and pureeing soup.
Source: Cuisinart website
Ingredients
- 1 pound fresh asparagus, any woody ends trimmed off, cut into 1" pieces, reserve the tops
- 1/2 cup onion, finely minced
- 2 Tablespoons butter
- 1 clove garlic, finely minced
- 4 cups chicken broth
- 1 cup milk or cream
- Lemon juice
- Salt and Pepper
Directions
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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 a few of the tips for later (see below). Simmer the asparagus until it is soft, about 10 – 15 minutes.
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Using hand blender, blend on L0W, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45 seconds. Season with salt and pepper to taste; (start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper). Add a squeeze of lemon juice and milk or cream.
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While soup is cooking, bring 2 cups of water to a boil. Add the asparagus tips and until just tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking. Drain and dry completely.
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Serve soup hot, garnished with reserved asparagus tips.