Believe it or not, Galveston Island is getting ready for a cool front. We are going to have temperatures in the mid 80s during the day. 70s at night. If we are getting this cool, I thought that the rest of the country must be cooler. How is the weather by you?
Well, to celebrate I am making some cream of asparagus soup. I have mentioned this before, but Jim really loves soup. And any reason to give him what he loves. LOL!
This is a super easy and quick soup to make. This recipe makes 4 servings(we serve in large bowls). I think that you will enjoy it!
Cream of Asparagus Soup
1/4 cup margarine
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups vegetable stock
1 cup of low fat sour cream, room temperature
2 teaspoons smoked paprika, for garnish
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender.
*Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste.
Transfer to serving bowls. Dust with paprika and serve.
Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. I personally prefer using an immersible blender. You can do it right in the pot. I have had few problems with spattering. I do tend to keep the blender immersed when running it. That seems to prevent problems.
Also, this is a great recipe to use when you have asparagus that looks like it might go south in the next day or two. I hate to throw things away.