Thank you for all the nice comments about our news! (See previous post.)
The other day Amanda posted on Twitter that she was making asparagus soup. I was intrigued and decided to make some myself. I made some last night, sans recipe, and Will said it was as good as clam chowder (high praise indeed). This is how I did it.
1 smallish white onion, diced
½ stick butter
½ teaspoon sea salt
Cook over low-medium low heat for about 10 minutes, stirring occasionally, until onions are softened. Do not allow them to brown.
3 bunches asparagus, chopped into ½-1 inch pieces
4 cups water + 1 cube bullion (or 4 cups broth)
Add and cook for about 20 minutes until the asparagus is tender. (OK, let’s be honest: mushy.)
Blend soup in batches, carefully because OMG hot liquids in the blender, and return to the pan. (If you have an immersion blender, obviously you can blend the soup right in the pan. You lucky duck.)
1 cup heavy cream
Stir in cream and cook over low flame for just 1-2 minutes.
Serve hot, with a little cracked black pepper if, unlike me, you have not suddenly run out. (I also saw a recipe online that suggested adding a squeeze of fresh lemon juice for serving. While I found it unnecessary, it might be nice.)
Kindly pretend that I have included a sumptuous photograph of the shimmery pale green soup in one of my lovely white soup bowls.