Someone needs to appreciate my cream of asparagus soup. Someone outside of my family. But that won’t happen. Why? Because there’s never even enough soup left over for next day lunch, let alone enough to share. Geez. The super-thin young asparagus is here and I feel like shouting about my love for it. Quick! More! Bring me more! I’m afraid Ruth and I consumed mass quantities at dinner last night — more is needed now!
Here’s how I made the soup:
asparagus (trimmed) + 1/4 c. butter + 2 cloves garlic (smashed) + skillet for about 4 minutes
Around 2-3 cups chicken stock, added slowly, bubbled for about 10 minutes.
Cooled it just a bit. Smacked it all into my Oster Fusion and turned it into slurpee consistency.
Put it back in skilled, slowly added a couple cups of 1/2&12, stirring constantly until warmed up nice and hot. Added about 1 cup of grated fresh Parmesan cheese.
Popped a few homemade croûtons (oven fresh w/butter and herbs) on top.
Easy. Delicious. I want more. I must have more. I must make more.
Same idea works with a bag of fresh, pre-washed green beans. Man oh man. It is going to be the Season of the Soup here.
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