Food on the Hill: Cream of Asparagus Soup with Grilled Asparagus

 
This Week’s Recipe:
 
Cream of Asparagus Soup made with Grilled Asparagus
 
Photo by Sue York/ladailypost.com
 
*** You must have either a blender or a food processor to make this soup.
 
Ingredients:
 
2 pounds of asparagus
Olive oil
3 tablespoons of butter
3 ½ cups of chicken broth
½ cup chopped onions
2 cloves of garlic, pressed
Salt and Pepper to taste
1 cup cream
3/4 cup parmesan cheese (reserve ¼ cup for garnish)
 
Directions:
 
Photo by Sue York/ladailypost.com
 
Clean the asparagus, and remove the woody ends and discard. Blanch the asparagus for 3 minutes, then rinse under cold water in a colander, to stop the cooking.  Cut the tops off of about 16 of the spears and set aside for garnish. Let the cool asparagus drain for a few minutes and then place them in a plastic bag.  In the bag also put enough olive oil to wet the surface of all of the asparagus. 
 
Photo by Sue York/ladailypost.com
 
Place the spears on the grill and grill until they start to get some browning. You do not want to get too much browning, if you get a few that are “over cooked” on the grill do not use them in the soup. Put the grilled asparagus in the blender (no need to blend them yet.)
 
Photo by Sue York/ladailypost.com
 
On the stove top, take ½ of the butter and sauté the onions just until they start getting some color. Add the rest of the butter and add in the garlic. Cook for 1 minute. Add the salt and pepper.
 
In the blender, put the chicken broth, and onion mixture with the asparagus and blend until smooth. Put mix back into pan and add cream. Bring up temperature, but do not boil. Taste before serving and adjust seasonings as needed. Serve with a few of the reserve spear tops and top with cheese.

Cream of Asparagus Soup made with Grilled Asparagus
Photo by Sue York/ladailypost.com
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