Apparently spring has arrived as I am finding the price of asparagus has finally dropped in my local grocery stores. In my excitement, I bought a huge bagful of baby spring asparagus at our local discount store and have been eating it daily ever since. Obviously one can get tired of eating asparagus, whether it is roasted, sauteed, or blanched, so I decided to use some of my asparagus bounty to make a soup. Once cooked, the lovely green color of asparagus darkens to a less attractive color so I added some spring peas into the soup both to improve the color and texture, as well as to add a hint of sweetness. I wanted a really healthy soup, so I didn’t add in any cream, just a little grated parmesan for flavor. To ensure a really creamy texture, I simply pureed my soup until it was very smooth. To serve, I drizzled a little fat free sour cream on top with some chopped chives, although blanched asparagus tips are also very pretty as a garnish.
Deborah Mele 2011
Creamy Asparagus Soup
The addition of peas helps keep this soup vibrant in color and flavor.
- 2 Pounds Asparagus, Trimmed & Cut Into 2 Inch Pieces
- 1 Small Onion, Peeled & Diced (About 1/2 Cup)
- 1 Tablespoon Olive Oil
- Salt & Pepper
- 1/2 Cup Peas (Frozen Work Fine)
- 3 Tablespoons Grated Parmesan Cheese
- 3 to 4 Cups Chicken Broth
- Sour Cream Thinned With A Little Milk
- Place 1 cup of the chicken broth in a saucepan along with the asparagus and peas, and cook until tender over medium heat.
- In a small saucepan, heat the olive oil and cook the onion until very tender.
- Place the asparagus and the broth they were cooked in, peas, onion, cheese, salt, pepper, and half the remainder of the chicken broth in a blender and pulse until very smooth.
- Continue to add the chicken broth until you have reached the desired thickness.
- Serve warm with a drizzle of sour cream on top.