Food Friday Featuring: Fresh Seasonal Asparagus Soup
Spring has most definitely sprung here in Ontario and one of my favorite times of the season is when the yummy local asparagus starts showing up at the markets. It is the easiest, most versatile vegetable to cook with because it can be added to almost any meal or shine as the main event. Today I wanted to share my favorite way to use asparagus, which is in a simple soup. This recipe, that I slightly adapted is so simple and quick to make but the results are outstanding. I omitted the cream for a lighter taste and added some garlic. It has such a beautiful fresh color and tastes amazing!
- 2 Tbs. unsalted butter or olive oil
- 1 medium onion, chopped (1 cup)
- 5 cups low-sodium vegetable broth
- 2 lb. fresh asparagus (36 to 40 medium-size spears), tips reserved, stalks cut into ½-inch pieces, divided
- 1 tsp. dried thyme
- ⅓ cup low-fat milk or heavy cream
- 1 Tbs. lemon juice
- 2 tsp. grated lemon zest
1. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.
2. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.
3. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature.