I was the typical kid who thought asparagus was yucky. Slimy green stuff was not meant to be eaten. Now, I love it, especially grilled on the BBQ. Yum. Tonight, I made Cream of Asparagus Soup. I now have a second favorite way to eat asparagus.
Cream of Asparagus Soup
2 medium potatoes (I used a bunch of fingerling potatoes)
2 bunches of asparagus
4 cups chicken stock
1/2 cup heavy cream
1 Tablespoon lemon juice
Salt and pepper to taste
I went to the Farmer’s Market today in Palmer and picked up some “Myrna” potatoes. They’re a mix of a red potato and a fingerling potato. They were so cool, I had to show you. They were half red and half yellow with tasty yellow inside.
Dice small and roast 2 medium potatoes tossed in olive oil at 350 for 15 minutes.
Clean and cut off the botton parts of the asparagus. Toss in olive oil and roast for 10 min or until they begin to wilt.
Saute sliced leeks (white and light green parts only) in butter in large stock pot until translucent.
Cut roasted asparagus into 1/4 inch lengths. Add potatoes and asparagus to leeks. Add chicken stock and bring to boil.
Lower heat and simmer for 20-40 minutes.
Puree soup in blender or with immersion blender. Some people like to strain the soup to make it extra creamy, but I didn’t bother.
Add the heavy cream and bring simmer until mixed and warm.
Season with salt, pepper, and lemon juice.
Simmer for 5 minutes and serve immediately. I can see this being really yummy with a fresh piece of bread to go with it.