The week after Easter I stopped in one of the local grocery stores and noticed a table full of asparagus marked down to a ridiculously low price. It was starting to get a little dry, but perfect for this recipe. We made a huge batch of this soup (and didn’t have any extra to freeze). All of the local produce stands and farmers markets seem to be opening up this weekend, so I think we will be looking for asparagus to make another batch. Or maybe more asparagus risotto. Or maybe asparagus pasta with truffle oil. Or maybe just roast it. Can you tell I like asparagus?
This is another recipe borrowed from my grandmother. I think it is originally from a Taste of Home cookbook. It freezes well.
Cream of Asparagus Soup
1 medium onion
1 clove of garlic
3 cups of asparagus, cut into 1 inch pieces
2 1/2 cups of vegetable or chicken stock
1/8 teaspoon crushed red pepper
3 ounces of fat free cream cheese
2 Tablespoons light sour cream
1 Tablespoon fresh dill
1/2 tsp nutmeg
Saute onion and garlic. Add asparagus, broth, and crushed pepper. Bring to a boil, reduce heat, and simmer covered for 10-15 minutes.
Remove from heat and blend with and immersion blender or in a blender to the consistency you prefer (I think the original recipe says blend 1/3 in the blender). Add cream cheese, sour cream, and dill. Sprinkle with nutmeg.