Monday, February 1, 2010

Creamy Asparagus Soup

With weather like we had this weekend (cold and icky) soup is the answer to everything! And a healthy comfort soup is the BEST!

And, as I mention on almost all my recipes, this one is totally re-arrangeable! If you want a creamier white soup - do potatoes and cauliflower.


10-12 Golden Potatoes
2 bunches Asparagus
1 chopped Onion
2 Handfuls of fresh Spinach
1 Cup Fresh Cilantro
Olive Oil
Lemon Juice
4 Cans Vegetable Broth = 1/2 Cans Water
Heavy Cream
Italian Seasoning

Easy Peasy. Add peeled potatoes to pot with vegetable broth, 1 - 2 tbs olive oil, seasonings of your choice (thyme, italian seasonings, salt, pepper and Tony Chachere's) and boil until potatoes are tender.

Then add asparagus and boil until they are tender.

Then turn off heat, and add two bunches of cilantro and spinach, cover and let wilt.

Set up the blender station. Pot of soup on the left, blnder in the middle and empty pot for blended soup on the right. Transfer with measuring cup or ladle into the blender.


For blending hot soups, make sure you have a glass blender pitcher. Fill the blender only halfway with hot soup and do not seal the lid on completely. You want to let some of the steam escape, or the lid will blow clean on and burn you. I know from experience. For extra precaution, while the lid is tilted on top, cover with a hand towel then hold it with your hand.

So, continue the process of ladling to blender, then pouring into your other pot until all the soup is blended. Replace to stove top and heat on low to medium. At this time you want to add the heavy cream and lemon juice. Add as much or as little as you want. It's all taste. But you can start at 1/2 cream and 4 tbs of lemon juice.

Then simply heat through, taste for seasonings and serve!

For a 'fancy' way to serve, put a spoonful of heavy cream on top of your soup surrounded by a ring of olive oil, then make designs with a toothpick!

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