April 13, 2022
March comes in like a lion and goes out like a lamb.
Spring is here!! Time to begin exploring all the tasty produce of the season. This recipe for creamy asparagus soup is a delicious appetizer before Easter Dinner or a stand alone meal with some whole grain rolls, salad and cheese or cold cuts for a springtime evening repast . It is also a tasty, low calorie, nutritious pre-meal treat. I am not an asparagus lover, but I love this soup. It is delicious without the cream, but super elegant with cream. From an old Victoria Magazine, I have added a few changes.
VICTORIA MAGAZINE CREAM OF ASPARAGUS SOUP
ingredients:
1 1/2 lbs white or green asparagus 1/4 tsp nutmeg
3T butter 1 cup heavy cream (for low cal version omit or use whole milk)
1 medium onion, thin sliced (I use vidalia) 1/3 cup flour (not necessary)
2 shallots, thin sliced 4 cups stock (chicken or vegetable)
1/4 cup dry vermouth
1/2 tsp salt
1/4 tsp white pepper
directions:
remove tough asparagus ends; cut remaining into 1 inch lengths
melt butter in large, heavy saucepan over medium heat
cook onion in butter, stir often for 5 minutes
add shallots, cover with vermouth
cook 5 minutes til onions are clear
add stock and bring to a boil
add asparagus, cover and cook 5-10 minutes until tender (I cook MUCH longer-tender is the key word)
season with salt, pepper & nutmeg
cool
puree in blender (be careful, you don't want green goo all over the kitchen :)
stir puree into saucepan
enjoy like this or add the cream OR cream and flour below
whisk milk or cream with flour until flour dissolves
whisk over moderately high heat until thick and comes to boil.
serve hot
garnish with asparagus pieces and grated black or red pepper OR edible flowers (blue or pink pansies are beautiful for spring)
HAPPY EASTER. HAPPY SPRINGTIME CELEBRATIONS!!
