Friday, May 29, 2015
Asparagus: A Love Affair (Part Two)
Last night, I put those remaining asparagus stalks to good use and turned them into a soup. First I sauteed a small yellow onion, roughly chopped, three cloves of garlic, and 1 tsp of finely minced thyme leaves in olive oil. Then I added the diced asparagus (into 1/2 inch chunks) and let it heat up for 5-10 minutes. Next, I added a combination of chicken stock and water, and let it simmer for 30 minutes. I added salt and pepper, and used an immersion blender to puree it in the pot. Final touches included a squeeze of lemon, and a cookie-dough-sized scoop of sour cream with a few sprinkled of grated Gruyere cheese for garnish.
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