It feels like I am going through a “less is more” phase in the kitchen. It probably has something to do with the fact that I’m 100%, completely, hands down, DONE with winter. I’m ready for a change. And while we are in this limbo, winter/spring season, I can’t be bothered to cook. I’ll admit it. I’m lazy. While I eagerly anticipate warmer weather and spring, I seem to be content not doing much else whilst waiting for it!
This asparagus soup is right up my lazy alley. But it’s still really tasty and healthy. Although consuming it bowls at a time with a healthy side of bread (and butter) likely takes away from the health factor. I promise to be more energetic when the sun comes out!
This is another recipe from the dusty Williams-Sonoma Soup for Supper and this is the 3rd time I’ve made it – so I’d say it’s a winner. If you add milk, don’t bother with skim, it isn’t thick enough to make a difference.
2 1/2 lbs asparagus
1/4 cup unsalted butter (I used about a tbs)
1 1/2 cups peeled and diced potato (about 1 potato)
4-5 cups vegetable or chicken stock
1/2 cup milk or heavy cream
salt and pepper to taste
2 tbs chopped fresh flat-leaf parsley
Cut 1 inch off the tips of the asparagus spears. Set aside. Cut the remaining asparagus into 2 inch lengths. Blanche the tips
In a large saucepan over medium heat, melt the butter. Add all the asparagus (except the tips) and stir until coated in butter. 2-3 mins. Add the potato and about 3 cups of stock. Enough to cover the vegetables. Bring to a boil, then turn down heat to a simmer for 20 mins, or until both the asparagus and potato are really soft. Puree the soup in batches. Then add the remaining stock and the milk/cream if you are using.
Reheat soup and add asparagus tips. Season with salt and pepper. Ladle soup into bowls and sprinkle with chopped parsley.