Recipe: Asparagus Soup
Though we don't hate it, neither Phil nor I are particularly fond of asparagus (which is becoming a problem--the fourth shipment of asparagus is sitting in my fridge, taunting me). We both like this recipe. Original recipe is from Simply In Season, which I cannot recommend highly enough for those about to venture into a CSA.
Asparagus Soup
Ingredients:
1 lb. asparagus
3 c. broth (I used chicken, veggie would work as well)
1 med. potato
1/2 bunch of fresh chives (recipe called for onion)
1 stalk celery
1 c. milk
2 Tbsp. flour
Salt and pepper to taste
1/2 c. yogurt
[Optional step that I skipped because I'm lazy: cut off tip ends of asparagus and blanch until tender. Drain and set aside asparagus tips to use as garnish later.]
1. Heat 2 c. broth to simmering in pot. Chop asparagus, potato, and celery into roughly 1" cubes. Add to boiling broth. Add chives. Simmer until tender, about 15 minutes.
2. Remove from heat, let cool slightly, and puree (I used a food processor) until smooth. Return to heat.
3. Add 1 c. double-strength broth (if making from bullion) and milk.
4. In small bowl, mix 2 Tbsp flour with 2 Tbsp water until smooth. Add to soup and stir constantly until mixture thickens.
5. Add yogurt. Add salt and pepper to taste. (Note: if using bouillon to make broth, extra salt is unnecessary. Be sparing with the pepper--a little will go a lot farther than you think in this recipe.)