Saturday, April 17, 2010

Today's Special.
Cream of Asparagus soup:
1 lb. asparagus
1 small or 1/2 large onion
4+ cups chicken stock
1/2 stick butter (1/4 cup) - or more to taste

Chop asparagus, set aside heads for later, discard woody ends.
saute some one small or 1/2 large onion until very tender
4 cups chicken stock (bouillon),
chopped asparagus (about 1 lb.)
Boil for 25 minutes, then puree in blender (or if your stick blender works, use that),
Return to pot, add 1/2 stick butter, and more stock to desired consistency.
Add asparagus heads at end.

Okay, so I haven't actually made it yet, but I thought it looked good. We've been eating a LOT of asparagus lately (thank you, Bountiful Baskets) and I'm always looking for new ways to prepare it.

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