Sunday, March 27, 2016
Cream of Asparagus Soup
1 Bunch Asparagus - Chopped, Tips set to the side
1/2 Onion - Chopped
2 Garlic Cloves - Chopped
1/2 tsp Cayenne Pepper
2 Cups Chicken Broth (low sodium)
1 tsp Salt
1 tsp Pepper
2 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/2 Cup Sour Cream
In a medium size pot over med/high heat, add EVOO, enough to cover the bottom. Add the onions and cook until translucent and slightly brown. Add in the asparagus and garlic and cook another 5 minutes.
Add the cayenne, salt, pepper. Make sure the asparagus is soft. Then add in the butter, melt, then flour. Stir to combine. Add in milk and sour cream. Stir to combine.
Simmer about 10 minutes. Using a blender or immersion blender, blend the soup to a creamy consistency.
Simmer about 5 minutes. Adjust seasonings.
In a pan over high heat, add about 1 tbsp EVOO, a pinch of salt and pepper. Add in the tips of the asparagus. Sautee about 1 minute, then add in about 3 tbsp water, cover and cook about 1 minute.
Spoon soup into bowl and garnish w/ asparagus tips, chicken, croutons, red peppers, etc,.