A Generous Table

Life and yard work have been conspiring to keep me away from blogging about what I have been making to clean out the pantry and freezer, but there will be several posts here in quick succession…this was one of my favorite creations over the last week or two – perfect for springtime!  I found it was good hot or cold, and you could always add fresh herbs to change the flavor around.  Below is just a loose guideline – with soup I have found it is all about proportions.  Aromatics such as onions, leeks or shallots should be about 1/3 the amount of your main ingredients (for example,  1 cup onions to 3 cups asparagus, etc). Frozen veggies work really well for a fast assembly (I like to dice onion and freeze it to have on hand for times I’m rushed or feeling lazy – works in all kinds of recipes, just dice and freeze in a tightly sealed freezer bag), but fresh veggies are great too! For thicker soup (or soup you plan to add milk or cream to), just barely cover with stock or water, and for thinner soup add more liquid.  Use the recipe below as a great technique for making all kinds of yummy pureed soups…

Quick Asparagus Soup

• 1-3 teaspoons butter or extra virgin olive oil
• 1/2 medium onion, diced
• 2-3 cups chopped asparagus, frozen or fresh
• 1 small potato, peeled and diced very small, optional (use it to replace the cream or if you want to use milk)
• 2-3 cups vegetable or chicken stock or low sodium or homemade
• salt & pepper, to taste
• 1/4 cup heavy cream or milk, optional (If you want no or low-fat dairy but a creamy consistency, use the potato)

In a large saucepan, heat butter or oil and add the onions.  Cover and let sweat and soften for 5-6 minutes.  Add the asparagus (and potato, if using) and pour on enough stock to barely cover. Season with pepper and if stock is unsalted, with salt.  Bring to a boil, then lower heat and simmer, UNCOVERED,  until veggies are tender, about 10 minutes.  (If you cover the pan while the asparagus – or most green veggies – are cooking, they will turn an unappetizing greyish color)  Remove from heat and taste for seasoning.   Carefully puree in batches and recombine soup in a saucepan and add the cream.  (If you want to serve the soup chilled, forget the saucepan and recombine the soup and mix in the cream in a large shallow bowl. Cool in the refrigerator.)  Reheat gently and do not bring to a boil or the soup may curdle.  This will make 2-4 servings and will last for up to a week refrigerated.  I am dubious about it freezing well because of the milk & asparagus, but I don’t know for sure as my batch never got that far.