30 Days of Creativity: Day 14 – Creamy Asparagus Soup
I realize it’s Summer for some, but this evening was overcast and not particularly hot in Seattle. What a great excuse to use the woodier stalks from my seven pounds of farmer’s market asparagus.
Creamy Asparagus Soup
1 onion, diced
2 tbsp olive oil
8 cups asparagus cut into 1/2 pieces (tips are fine, though this is a great way to use up the typically less edible portion)
5 cups broth (I used chicken, but vegetable is fine)
2 tsp fresh thyme
salt and pepper to taste
1/4 cup half and half, cream, or crème fraîche
1-2 tbsp fresh lemon juice
3 tbsp dry vermouth (optional)
fresh thyme, asparagus tip and lemon wedge to garish
Add olive oil and onion to a large 4-6 quart pan and heat on low-medium heat until onion is softened. Add asparagus, thyme, salt and pepper to taste. Heat for about 5 minutes, then add broth.
Simmer 1 hour, or until asparagus is soft. Puree batches of asparagus mixture in blender (or with immersion blender) until smooth.
Stir in cream, lemon juice and vermouth. Serve garnished with a lemon wedge, fresh thyme, one steamed asparagus spear, salt and pepper. Enjoy!