Asparagus of my Eye
by Lauren, May 28, 2009 | Permalink
I am just crazy about the New Jersey grown asparagus available in the produce department right now. Not because I’m a Jersey girl but because the stuff is super fresh & tasty! The firm, smooth stalks have tightly packed, purple-tinged heads. They are great simply steamed with a little olive oil and salt. Due to the chilly & rainy spring weather we’ve been experiencing lately, I’m craving soup. With asparagus this good, you don’t have to do much for a great result. I do recommend adding a potato if you want a really creamy soup without having to add cream. I favor Vidalia onions over plain yellow onions for their extra sweetness. Finish the dish off with a little lemon juice or lemon zest to brighten the flavor. If you want a richer mouthfeel, go ahead and stir in some sour cream or yogurt. Yummy!
1 tablespoon butter or olive oil
1/2 large Vidalia onion, sliced
3 cups water or low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1 Tablespoon lemon juice, to taste
Sea salt and ground pepper
Heat butter or olive oil in a medium pot over medium low heat. Add onion and cook, stirring often, until soft and translucent, about 10 minutes. Add water or broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently, covered, until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to serving temperature. Remove from heat, add lemon juice and season with salt and pepper. Ladle soup into bowls, garnish with chives if desired and serve.
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