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4/19/12

Fresh Asparagus Soup the Easy Way

The asparagus is just beautiful now in the stores and the pricing hasn't been bad either.  We really look forward to this time of year as there was a treat we discovered a few years ago, asparagus soup.  It is really a springtime treat.

I have found a way to do this double duty and easy too.  When I see good product like this at a good price I buy a double amount.  The other evening we were having Salmon patties, asparagus, cottage cheese, and hot rolls for dinner.  I cooked double the amount I needed.  Brian's Aunt Virginia first told me how she made this soup and it has evolved from that discussion as I had never had it before.

Asparagus:

2 lbs fresh asparagus
2 T. butter
salt
pepper

Clean the asparagus by rinsing well and breaking off the tough ends where they naturally snap.  Place the rinsed asparagus in a shallow glass microwave safe bowl with a lid.  Dot with the butter and sprinkle with salt and pepper.  Microwave on medium high heat covered for 8-9 minutes until tender crisp.  Serve but  save every bit of the cooking liquid and uneaten asparagus for the soup later in the week........

Asparagus soup ingredients:

1 lb. asparagus cooked as above
2 to 2 1/2 C. good chicken stock
1 C. heavy cream or half and half
1 to 1 1/2 C. cubed Velveeta cheese food or other good melting cheese of your liking.


Dice the asparagus into bit sized pieces and add with all of the drippings from the original cooking dish into a medium saucepan.  Add the chicken stock.  I usually enrich the stock a bit by adding a few additional bouillon cubes to make an intense and flavorful base.

Bring to a simmer over low heat.  Add the cream and cheese stirring occasionally until the cheese melts and the ingredients have melded.  NOTE  :  If you would prefer a richer and thicker soup this is easily accomplished by mixing 2 T. soft butter and 6 T. all purpose flour together until all of the flour is absorbed into the butter.  Drop this into the stock before it begins to boil and stir until thickened.  Then proceed by adding the cheese and cream and heating through.  Salt and pepper to taste and serve in large shallow bowls with crisp saltine crackers.  ENJOY.

2 comments:

Marina said...

What a great use of asparagus!

Lizzy said...

Mmmmm...cheesy and delicious! This is the PERFECT spring soup, Diane~