Asparagus Soup


Spring has sprung, my little bluebirds, and so I've decided to talk like I'm Amy Adams in some half-cartoon, half-real people movie.  I will grin a happy grin, I will use a sing-songy voice, and I will feed the squirrels tiny nuts from the palm of my hand because, nope, never mind can't do it, squirrels are gross and vicious.  How about I just cook with spring vegetables instead?  I bought two pounds of asparagus the other day after Carson found a recipe in the LA Times that sounded awesome.  Creamy vegetable soup yet healthy, using only 1/2 cup of 2% evaporated milk (vs. cream).  I adapted it slightly by using leeks (spring!) and adding homemade croutons on top.  You should put homemade croutons on top of everything, by the way, including your head.  

(I just reread that linked crouton post and got embarrassed for myself all over again).    

More spring inspiration here.

Asparagus Soup
(Serves 4)
Printable Recipe

2 lb. asparagus
3 T olive oil
1 leek, cleaned and chopped
2 stalks celery, chopped
1 shallot, chopped
1 carrot, chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 cup water
1/2 cup evaporated 2% milk
1 tsp lemon juice
Salt and pepper

Trim ends of asparagus.  Cut remaining asparagus into 1/2-inch pieces, reserving the tips of 8 or so.  In a large saucepan, heat olive oil over low heat.  Add leeks, celery, shallot and carrot.  Season with salt and pepper and cook for 5 minutes.  Add garlic and cook another minute.  Add chopped asparagus, season again with salt and pepper and cook for 5 more minutes.  Add chicken broth and water, cover, and simmer for 20 minutes.  (In the meantime, make your homemade croutons.  Once those were cooked, I used the same pan - with an extra splash of olive oil - to crisp up the reserved asparagus tips.) Puree soup in batches using a blender, or all at once in pot using an immersion blender.  Return to pot if you used a blender, and add milk and lemon juice.  Warm through (don't let simmer).  Pour into bowls and top with asparagus spears and croutons.


Anonymous said...

I make organic bread in my machine every few days & make tons of delicious croutons that my daughter snacks on all the time (vs ritz, etc- or the same damn bunny crackers..) this is so easy, set it and forget it.. Im not sure why everyone isnt doing it-- Anyway! I was wondering if you could sub milk with coconut milk..??

Linda said...

Mmmmm. I love asparagus, this looks yummy.

tara said...

First of all this soups like amazing, second of all your homemade crouton post is awesome. Third of all, that spring salad looks fantastic!

Siri said...

I'm sure you could substitute coconut milk!

Anonymous said...

Ooooohhhh just discovered your blog and you are now my favorite food blogger. So funny and the food looks amazing. Will try this soup recipe soon and I wiil try with coconut milk too, maybe add a little bit of ginger because ginger and coconut milk is a heavenly match.

Carrie Krohn said...

Squirrels ARE gross and vicious.


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