Since I am still in asparagus mode thought I'd share this Simply Delicious Asparagus Soup recipe by Matthew and Susan Smith, Blue Valley Gardens from the From Asparagus to Zucchini cookbook. 8T butter (one stick) 3 1/2-4 c chopped onions 8 c chicken stock 2 lbs. asparagus 1/2 c cream salt and pepper to taste fresh lemon thyme or dill to taste
Heat butter in soup pot, add onions, and cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes. Puree in a food processor and return puree to pot. (I used my conversion blender, much easier.) Stir in cream, salt, pepper. Add lemon thyme or dill; if you use dried herbs, add them to the onions as they cook. Makes 8-10 servings.
This was a nice light Summer soup.
I blogged once about this cookbook but need to mention it again as it is the beginning of the farmer's market season. This is my primary go to Summer cookbook because whatever you buy at the market is in the cookbook. It is organized well... each item gets a 2 page spread with cooking and storage tips and 4+ recipes. This cookbook is put out by the Madison Area Community Supported Agriculture Coalition.
I received this cookbook as a gift from my friend Carol, (thanks again Carol) and have given it to 3 people as gifts.
I think I am going to try Asparagus Risotto Cakes this week.
And if you want the book I have put up a link to the right...