Friday, January 2, 2009

You can always make soup

Arrived home to discover fresh asparagus left behind in the refrigerator while we were gone. The tips were sorely compromised, but not desiring to waste food, I salvaged together a creamy soup with the remaining stems. Everyone agreed it was a very good addition to our meal.

Creamy Asparagus Soup

Saute in pan until tender:
2 tablespoons butter
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, minced

Then add:
5-6 cups of chicken broth
chopped asparagus
1-2 teaspoons of fresh thyme( I used lemon thyme)
!/2 teaspoon pepper
1/2 teaspoon salt

Cook this 25-30 minutes and add 1 tablespoon of white wine or vermouth.
Blend in small batches until smooth and add 1/3 cup heavy cream.

Serve warm with garnishes of asparagus tips*smile* or toasted croutons. Delicious!
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