I was in the market today, and the asparagus yelled at me! “SPRING!!” it said. How can I pass that up, those crisp, gorgeous green spears, just begging to be in my basket? I enjoy this carefree vegetable when in season. Here is one of my favorites, because it can be served hot when the spring evenings are cool, or cold as the weather warms up. It’s spring — in a bowl!
what’s in season — cream of asparagus soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
- 1 small potato, cut into small dice
- 1/2 teaspoon salt
- 2-3 cups water or stock (I like chicken stock, but vegetable is fine as well)
- 1/2 pound asparagus, trimmed, cut into 1 inch chunks
- 1/2 cup heavy cream, or evaporated milk (optional)
- 1 tablespoon madeira, to finish
- creme fraiche or sour cream, for garnish
Melt butter in large saucepan, add onion, thyme and pinch of salt, cook until soft. Add about 3 cups water or stock and potato to mixture, reserving th remaining water or stock for later. Cook until the potato pieces are very soft and fall off a knife inserted into their centers. Add asparagus; continue cooking until asparagus turns bright green, just a few more minutes.Ladle vegetable mixture into blender and puree until silky smooth. Mix puree and remaining water or stock together in pot, taking care not to over-dilute the soup. Add cream or evaporated milk to desired consistency. Correct seasonings, I like to use white pepper here, so there are no black flecks floating in my soup! Finish soup by swirling in the Madeira. Makes 4-5 cups soup. Serve hot or cold, garnished with a swirl of creme fraiche or sour cream.