It is Thursday and you probably already had chicken, fish, meat or pasta already this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.
This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread. It is simple to prepare and has delicious, fresh flavor!
Cream of Asparagus Soup
2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice
In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread
Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.