It’s asparagus season and hopefully you have more than you know what to do with and are able to share with family and friends. I use only the very top 5-6” of the spears. If any of the remaining stem is still tender, I save it to either dehydrate or make Cream of Asparagus Soup.
Dehydrated asparagus is a great addition to winter soups. OR you can grind it into powder in the blender and make an instant version of this Cream of Asparagus soup.
This soup is ridiculously easy to make. In less than 15 minutes you’ll have a lovely light-green soup to serve family and impress friends.
1½ lb asparagus
½ onion, cut into big chunks
1 garlic clove, pressed or diced (optional)
1½ C chicken broth
½ C heavy cream
¼ tsp salt
pepper to taste
Cut the asparagus into 1-2” pieces. Put into a pan with onion and 1 cup water. Boil for 5-6 minutes, or until asparagus is just barely cooked—barely tender and still bright green. Put water, asparagus, onion, broth and garlic clove into a blender and blend until smooth. Pour this back into the pan and bring to a boil. Add salt and pepper and cream. Stir for a minute or two till it’s all warm but do not bring to a boil. Adjust salt and pepper to taste.
Garnish with cooked chopped asparagus tips or a squiggle of cream.