Do you know what I
love about this time of the year? Asparagus. Well, there are other things, too,
but I dearly love asparagus. When I had the garden space and could grow my own,
I never did because I just didn't have the patience to wait three years for a decent
crop. Thinking back, if I'd have had the patience to wait back then, I could have enjoyed decades
of fresh asparagus by now. Let this be a lesson to you.
There are many ways to enjoy this vegetable, from simple roasting and sauteing, to prosciutto-wrapped, to amandine and piled on toast, but no way is more delicious than in this wonderful bowl of soup. Served cold, hot, or room temperature, it is fresh, complex, and exceedingly delicious. A bowl and crusty roll makes for a satisfying meal; served in ramekins, it is a lovely side to tea sandwiches or a spring greens salad. For a welcome addition to a brunch, fill shooter glasses and serve it as a part of your buffet.
There are many ways to enjoy this vegetable, from simple roasting and sauteing, to prosciutto-wrapped, to amandine and piled on toast, but no way is more delicious than in this wonderful bowl of soup. Served cold, hot, or room temperature, it is fresh, complex, and exceedingly delicious. A bowl and crusty roll makes for a satisfying meal; served in ramekins, it is a lovely side to tea sandwiches or a spring greens salad. For a welcome addition to a brunch, fill shooter glasses and serve it as a part of your buffet.
Cream of Asparagus Soup
3 cups fresh asparagus,
cut in into 1” pieces
3 Tablespoons unsalted butter
1/3 cup onion, diced
2 large garlic
cloves, diced fine
1/4 cup flour
3 cups half and half
1-1/2 cups whole
milk
1 cup heavy cream
4 teaspoons L.B. Jamison
chicken-flavored soup base
1/4 teaspoon white pepper
1 teaspoon dried thyme
1/4 cup shredded
Parmesan cheese
Bring a 2-quart pot of water to a full boil over high heat. Drop in asparagus pieces, reduce heat
slightly, and boil for 5 minutes; drain and reserve.
In the same pot,
melt butter over medium high heat. Add onion and saute until translucent (2-4
minutes). Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables
and cook for 2 minutes. Slowly add half and half, milk, and cream, stirring
constantly with each addition. Add soup base, pepper, and thyme. Bring to a low
boil, and then reduce heat to a simmer and gently add drained asparagus. Simmer
for 5 minutes. Stir in Parmesan, and simmer for an additional 1 minute.
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