May 16, 2013 § 20 Comments
Last week I was profoundly inspired while reading a beautiful post in My French Heaven. Stephane’s Simple Crème d’asperge was magnificent! I loved her minimal ingredients and simplistic method of cooking asparagus soup. I happened to have asparagus in my refrigerator and decided right then and there we were going to have her soup. Her recipe was indeed wonderful. We loved every silky spoonful!
Next trip to the market I was awe struck at the sight of a mountain of asparagus! I had to buy some more. I picked out a nice bunch and then noticed the price per pound. I do not think I have ever seen asparagus so modestly priced. Do you think I bought too many? Obviously we are having a very productive asparagus growing season here in Washington state. Our temperatures have been warming up for several weeks topping out at 80° for a couple of days. This week the rain is falling and it has cooled off to a comfortable 65°…perfect!
This soup recipe is very different from Stephane’s. Her soup was so smooth and much lighter. And the nutmeg added such a nice subtle flavor. Using a blender rather than straining gave this soup a heartier consistency. I added a drizzle of lemon dressing to give it some zing.
- 2 large bunches of asparagus, remove tough lower stem, cut into pieces
- 2 large russet potatoes, peeled and cubed
- 1 medium sweet onion, chopped
- 3 tablespoons butter
- 1 quart of vegetable broth
- 1/2 lemon
- 1/4 cup olive oil
- 2 garlic cloves, pressed or chopped fine
In a heavy soup pot heat butter over medium high heat and cook the onion until soft. Add the potatoes, asparagus, salt, pepper and stir to coat well. Pour the vegetable broth in and bring to a boil. Lower the heat and slow boil until potatoes are tender. Blend the soup to desired consistency.
L e m o n y D r i z z l e D r e s s i n g
- 1/4 cup olive oil
- 2 cloves garlic, pressed or finely chopped
- juice of 1/2 lemon
- a pinch of salt
Mix all three ingredients in a small bowl and stir with a fork. Drizzle on top of individual servings.
Serves 4, with leftovers.