March 2010 Recipe of the Month: Asparagus Soup
Asparagus Soup
Spring is here and asparagus is in season. This is an excellent soup that is also healthy - there is a lot of asparagus in it. Thanks to Lena Flavin for submitting it!
3 Bunches of asparagus, cut into 1 inch pieces
1 Bunch green onions, sliced 1/4 inch
1 Horse (very large) carrot, chopped small
2 Salks celery, chopped small
3 Tablespoons canola or olive oil
6 Cups chicken stock
1 Tablespoon tarragon
1 Tablespoon dry basil
1/2 to 1 teaspoon granulated garlic
Saute green onions, carrot, and celery with the oil in a stockpot or large pot, until tender. Add asparagus, stock, and spices. Cook until asparagus is tender - about 1/2 hour. (Covering the pot will speed the process). After the soup is cooked, put the cooked soup into the blender, add 1/2 cup whipping cream or half and half, and then blend. Makes about 6 servings.
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