Index of Thoughts

Wednesday, November 6, 2013

Cream of 'Whatever Vegetable' Soup

My girls are pretty good eaters I must say but like all kids they aren't overjoyed about eating their vegetables especially Evelyn who is two.  But, anytime I make that vegetable into a soup they end up licking the bowl and asking for seconds.

Since we woke up to snow this week, I thought that I would make some Cream of Asparagus Soup for lunch.  It's so easy and so delicious.  All you need to make it super simple is an Immersion Blender.  You can definitely use a regular blender but it just makes it a little messier job.

Cream of Asparagus Soup

1 bunch green asparagus (asparagus, mushrooms, celery, lettuce, cauliflower, chicken, carrot, peas, tomato)
1/2 onion, chopped
1 clove garlic, chopped
3 tablespoons olive oil
5 to 6 cups vegetable broth
1/2 cup whole milk or cream
Salt & pepper

Cut asparagus stalks and all remaining asparagus into 1/2-inch pieces except the hard ends.
Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened then add garlic. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Purée with immersion blender.  Be careful not to splash the hot soup on you. Stir in the milk, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and then serve.

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