Asparagus Soup

Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.

 

  • 3 tbsp. olive oil
  • 1 lb. asparagus
  • 1/2 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp. flour
  • 3 3/4 cups chicken stock
  • pinch of dried thyme
  • 1/4 cup whipping cream
  • salt and pepper to taste
  • 1/2-3/4 cup grated aged white cheddar
  • 1 lime, grated

Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.

Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.

Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.

Did I say….more, please?

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