Rosie Makes Asparagus Soup.

I have one very healthy asparagus plant

a little bird left in my rose garden.

I let it be,

and this one plant supplies the Hawthornes

with all the asparagus they can eat plus more

throughout March and April.

 

Today, I'm making asparagus soup.

Ingredients:

maybe 1 pound asparagus spears, chopped

1 large shallot, minced

about 2 cups vegetable stock

1 cup milk

1 TB flour, for thickening

butter

Parmesan cheese

freshly ground salt and pepper

About 1 pound of asparagus, chopped

one large shallot

To prepare the asparagus,

first snap off the ends.

The asparagus knows where to snap.

Then chop the asparagus and the shallot.

I put 1 tablespoon of butter in my hot pan,

let it melt until sizzling,

and added the asparagus and shallots.

Annoy with a wooden spoon

for about a minute over medium high heat.

Then add in about a cup of vegetable stock.

Let the stock come to a boil.

Remove and reserve some of the tips for garnish.

After reserving some nice tips,

put the asparagus and shallot mixture in the processor.

Puree away!

Next, I melted 2 tablespoons butter in my pan

and added 1 tablespoon of flour.

Cook for a minute or two,

scraping and stirring.

Slowly, stir in about a cup of vegetable stock.

Let it thicken.

Then add in the asparagus puree.

Add in a cup of milk.

Mix well and heat through.

Season to taste with freshly ground salt and pepper.

Serve the soup with the reserved spears as garnish

and grated Parmesan cheese.

I like green soup.

Makes me feel healthy.