Saturday, April 21, 2012

Creamy Asparagus Soup: Lunch For Two

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Soup for two
Soup for two

Although the timing of this post appearing won't match the timing of my words, for me writing this I leave for Alaska tomorrow morning.  It's the final day of frantic last minute laundry loads, packing, triple checking my list of V.I.P. documents and folders to bring, and a sense of dread and nerves.  When I get nervous I tend to go into overdrive mode doing everything that suddenly -must- be done before I get on the plane in the morning.  I know full well that Peter and the kids will do just fine while I am gone, and that having every scrap of laundry clean is not a requirement, neither is stocking the fridge as if I will be gone a month.  But still.   I can't help it.

I did make a special lunch for Peter and I, just the two of us.  He tends to hide in his office when I am in this kind of a state knowing full well I will do better if I can burn off all the frantic energy working my own internal list of to-do's.  I wanted though to stop for 20 minutes and sit with him, quietly, for lunch.  It helps me to find my center again if I spend time with Peter and I am forced to clear my head of the long list of tasks waiting for me, for my Dad, for my Gram, only a day away.

This soup is a promise that summer is just around the corner with more fresh and green on the way.  It is simple to make and you can easily double the recipe to feed the whole family.  I have made this soup many times without the cream and it is great so feel free to skip it if you wish.  Substitute in vegetable stock for the chicken stock and you have a great vegetarian dish.

Creamy Asparagus Soup
Spring asparagus at it's best.
  • 1 lb fresh asparagus, cut into 1 inch lengths
  • 2 Tbs butter
  • 1/2 onion, finely diced
  • 1 tsp fresh marjoram, minced
  • 2 cups chicken stock
  • salt, to taste
  • 1 hearty splash cream
  • 1 tsp chives, minced
In your soup pot over a medium flame add the butter and onions. Cook until the onions are translucent, about 3 minutes.Add the diced asparagus, marjoram and chicken stock. Once it comes back up to a boil cook for 6 - 8 minutes, until the asparagus is tender. Turn off the heat.Add in your splash of cream and then use an immersion blender to puree the soup until smooth. You can also do this using a counter top blender. Taste the soup and adjust the salt if needed. Blend one last time.Pour the hot soup into your bowls and garnish with the chives. Homemade croutons go great as well. Enjoy!
Prep time: Cook time: Total time: Yield: 2 main dish servings, 4 appetizers