Saturday, March 31, 2012

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.

maybe 1 pound asparagus spears, chopped
1 large shallot, minced
about 2 cups vegetable stock
1 cup milk
1 TB flour, for thickening
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.

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