Creamy Asparagus Soup


This weekend, I was home alone with my kids! I had all these big plans to go out with friends for dinner (that I hadn’t seen for awhile and get my party on) but, like a good Mom, I just hung out all weekend instead with Tyler and Aliyah.  We had such a great time just doing what they wanted to do.

Our weekend consisted of swimming in the pool, having long overdue play dates and attending a great birthday party! All in all, Tyler and Aliyah had a very active weekend and somehow I still got my rest! I enjoyed lounging around the pool taking pictures and reading all my cooking magazines! Yeah!


I’m so happy they’re finally at an age now where I can relax while they do their thing!

Sunday night we needed a light dinner so I made this yummy Creamy Asparagus Soup. They ate every drop!

Have a great week!

Ali in the Valley


Creamy Asparagus Soup

Author: Alison Ball

Ingredients

  1. 2 lbs asparagus trimmed of woody stem bottoms

  2. 1 large yellow onion chopped (1 1/2 to 2 cups chopped)

  3. 3 Tbsp unsalted butter

  4. 4 cups chicken stock

  5. 1 cup water

  6. Leaves of 2 sprigs of fresh thyme

  7. 2 Tbsp chopped fresh parsley

  8. 1/4 cup organic 2% milk

  9. A squeeze of fresh lemon juice

  10. Salt and pepper

Instructions

Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.

Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the chopped asparagus (not the spear tips) to the onions.

Sprinkle with salt and pepper to taste. Cook another 5 to 8 minutes.

Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer covered, until the asparagus are tender, 10 to 15 minutes. At the end of cooking, stir in the chopped parsley.


While the soup is cooking, blanch the asparagus tips in a small pot of boiling, salted water (about 1 1/2 teaspoons of salt per quart of water), until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.

Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches filling no more than a third of the blender bowl at a time, and hold down the lid while blending.) Stir in the milk. Stir in a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips.

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