Courtesy of Glen Spotts — master asparagus gardener.
An excellent way to make great use of part of the asparagus stalk usually discarded.
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Ingredients
- 2.5 cups asparagus — above the real woody part of the stalk but below the tender part. Cut into half inch chunks.
- 1 cup diced onion — sliced or diced
- 2 Tbsp butter
- 3 cloves garlic — sliced or diced
- 3 cups Stock — Chicken or vegetable
- 1 cup cream or half & half
- to taste crushed red pepper flakes
- to taste salt
- to taste fresh black pepper
- to taste crumbled bacon — 2 or 3 slices should do it.
- to taste shaved parmesan — Optional, but nice if you have it handy.
- optional corn starch or light roux — to thicken
- 1 dollop sour cream — on each serving
Ingredients
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Instructions
- Sautee onion, asparagus and garlic in butter until onions are translucent
- Process in blender until completely broken down.
- Move to saucepot and add remaining ingredients
- Bring to gentle simmer (don't scorch the cream) and simmer 10 minutes.
- It's great served right away, but optionally stage in the fridge a day or two, which really gives the flavors a chance to bloom.
- Serve with a dollop of sour cream on top, and some toasted bread.
Recipe Notes
View online at KillerNoms.com/asparagus-soup
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