It's an appetizer. It's a main course. It's a side dish. It's simple asparagus soup
May I just say I hated asparagus growing up?
My first introduction to asparagus was in a can (if I could put the green little emoji that looks like he could vomit here, I would). Since then, I have gradually come to love asparagus. It wasn’t a love at first sight thing, that's for sure.
But asparagus is actually very versatile. Wrapped with prosciutto and roasted, it's a wonderful appetizer — quick-boiled and blanched in ice water, it's a great addition to any vegetable tray or charcuterie. Steamed in a skillet briefly and topped with grated parmesan or hollandaise sauce and you have quick, elegant side.
Along the way, I have made some mistakes when buying and cooking asparagus. I didn't know that you can easily snap that woody stringy end off — and you should.
I also didn't know to look specifically for the more tender, pencil-thin specimens. In my earlier days of entertaining, I thought bigger was better and have since discovered how wrong I was. I guess I should back up and say it's a matter of personal preference but by far, this cook prefers thin.
Asparagus should be plump and relatively straight when you purchase it. It should be sitting in an inch or so of water, stalk end in the water. If it's not, it will most likely be tough unless it's literally just harvested.
Check out the ends; if they are split, dry or woody-looking, it is likely older asparagus and therefore less tender.
It's worth noting there is such a thing as white asparagus. This is asparagus that has been deprived of sunlight, so photosynthesis can’t occur.
But for our purposes, we’re going to stick with the green, readily available asparagus. Spring is the peak season for it and it's one of those first-harvested veggies, along with peas and spinach, that kick off our “home-grown” harvests.
If you love asparagus, you’ll love asparagus soup. This recipe is very easy. And fresh, tender asparagus is best.
A side note about soup: Cooks make the mistake of overheating soups. We think soup, we think hot — but not all soups should be served piping hot. In this case, too hot or too cold, and your tastebuds miss out on some of that robust flavor. That's a science lesson for another time.
Serve this soup as an appetizer, main course for lunch or light dinner, or as a side. It can give an elegant vibe to any meal, but don't let that intimidate you; this simple recipe can stand alone as a casual Friday supper. I think you’re going to love it.
Simple Asparagus Soup
Recipe serves 6
Ingredients:
2 lbs. asparagus; snap off the ends (they have a natural break-off point)
2 Tbsp. butter
1 Tbsp olive oil
2 small leeks, 2 shallots or 2 Tbsp. of a sweet mild onion, chopped
3 1/2 cups low sodium chicken broth
2 Tbsp. parmesan cheese
1/2 cup frozen peas
1/4 cup heavy cream
1/2 tsp. lemon juice.
Garnish with a swirl of heavy cream (optional)
Directions:
Cut 6 tips off of asparagus, reserve for garnish. Use the rest of the tips in the soup.
Cut the remaining stalk into 1/2- inch pieces. Melt butter and olive oil in a dutch oven, over medium high heat, chopped asparagus, leek, shallots or sweet onion, ½ tsp salt and ⅛ tsp black pepper in the dutch oven. Cook over medium low heat, stirring occasionally until the veggies are softened, about 8-10 minutes.
Add chicken broth to the pot and bring to a boil over medium high heat. Reduce heat to medium-low heat and simmer for another 5 minutes. Stir in peas and parmesan cheese. Puree soup in the blender in two batches and return to the pot. If you have an immersion blender you can use it here and skip this step. Puree till smooth. Stir in cream and lemon juice and cook until heated through, about 2 minutes. Add salt and pepper to taste. Garnish with asparagus tips and cream if desired.
Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.
This article originally appeared on The Herald-Mail: This simple asparagus soup couldn't be easier
