On my old mail route, I used to deliver to a family farm that had a little roadside produce stand where I could buy fresh fruit and vegetables on the honor system. They always had asparagus in the spring and I would bring a bunch home and make a batch of asparagus soup. In Michigan you can find your own roadside patch, if you know where to look. Always pick the small, young plants.
Here is my recipe … adjusted for our new lowfat lifestyle.
2 pounds fresh asparagus
2T olive oil
1 medium onion
1 red potato (low in carbs, helps make soup creamier)
Large can chicken stock (Or bullion cubes/6 cups water)
1 cup low fat plain yogurt (or Campbell’s low fat cream of mushroom soup)
Salt & freshly ground pepper to taste
Cut the tender tips off, set aside. Cut off the white/woody ends, throw away.
Chop center sections into 1″ pieces and dice the onion and potato.
Spread 1T olive oil in bottom of dutch oven and cook the onion on LOW … just until soft, not brown!
Add chopped asparagus spears and potato to onion, cover and cook on low about 8-10 minutes until tender. Add 1T flour, stir and cook another 3 minutes.
Pour chicken stock in pan and bring to a boil (photo 5) Lower heat and simmer for 30 minutes. Season with salt and pepper. Let cool a little.
Puree’ the soup in the blender or food processor, using a large bowl and adding small batches at a time.
Add yogurt or lowfat cream of mushroom soup and pour back into dutch oven. Stir and reheat .. do not boil.
Add 1T olive oil to fry pan and saute’ the asparagus tips you set aside … just until bright green and slightly tender. (About 3-4 minutes)
Add to soup
Serve very hot … or even chilled.
Goes great with a spring salad mix with lowfat mozzarella
cheese and almond sprinkles! (photo 8)
May God Bless, Beckie