fresh asparagus from my garden..........doesn't get much better than that.....asparagus soup with a nice 'glug' of olive oil infused with basil and sundried tomato....a cotswold onion/chive cheese....multigrain bread....and orange fig spread.....my reward for a hard days work in the garden yesterday helping my "outdoor chillrens" wake up.
this is a simple soup to make.....not heavy like some of the cream based soups....quick and easy. give it a try.... you'll need a 'bunch' of asparagus...1 large leek cut in half and cleaned (you can substitute onion)....two medium potatoes chopped....four cups chicken stock...and a teaspoon of sea salt.
cut the woody ends off the asparagus....chop into pieces....place in chicken stock with leek...potatoes...and salt. bring stock to a boil....cover....and cook on medium heat for 15 minutes. if desired remove some of the veggies and set aside..... then puree the remaining mixture with a hand blender or food processor... add the reserved veggies back to the soup and garnish with olive oil....a dab of creme fraiche....scallions....whatever!
i use this same recipe to make brocolli soup...throwing in a clove of garlic instead of leek....
this soup freezes well....i put it up in single servings.
enjoy!
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