Cream of Asparagus Soup

Another day, another soup. Cream of Asparagus is on the menu. Tonight’s soup is brought to you by a lucky find from Asiana Market in East Providence. Asparagus is usually pretty expensive but Asiana had a ton of it at $2.39ish a bunch. I used 2/3 of the bunch for the soup. One third was used this morning for Oscar Benedict sans crab that Keri prepared for breakfast.  This soup uses Mirepoix as the base and takes about 20 minutes to make.

Asparagus

Recipe: Cream of Asparagus Soup

Ingredients

  • 2/3 bunch of fresh Asparagus
  • 1 small carrot, minced
  • 1 small onion, minced
  • 1 large stalk celery, minced
  • 2 cloves garlic, minced
  • 3 cups water
  • 1 cup milk
  • pinch of Italian seasoning
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Using a pot steamer, steam the asparagus using the 3 cups of water for about 10 minutes.
  2. While the asparagus steams, mince all the other vegetables and sautee in butter/olive oil. Add Italian seasoning.
  3. Sautee until tender.
  4. Using a food processor or blender, blend the asparagus and water (There will be roughly 2 cups left that is now a broth of asparagus flavor) from steaming.
  5. Return this to the pot.
  6. Add the mirepoix and milk to the food processor and blend thoroughly then add to the pot.
  7. Stir on low heat until hot.
  8. Serve with fresh ground pepper.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

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