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Year of the Soup: Week 18

Hallelujah, the farmer’s market is back!  I was so excited for the first one of the season last Saturday that I showed up 15 minutes early.  Yes, I am a produce nerd.  It was freezing cold (what the what, May), and only one guy had anything local to offer ’cause it’s still early in the growing season here.  But what he did have to offer was asparagus that he’d picked Friday afternoon.  Score!  Fresh, local asparagus is heavenly.  I almost didn’t want to use any of my stash up in soup, but this recipe lets the natural flavor shine.  Yummilicious.  So excited for more fresh produce soups!

In case you’re wondering if my skills with the blender have progressed since the Borscht and black bean incidents, it has not.  Bright green puree made its way all over the counter and onto the front of three cabinets in our new kitchen.  I’m a mess.  I hope my landlord doesn’t read this.

Cream of Fresh Asparagus Soup

  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup chopped onion
  • 1 (14.5 ounce) can chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • pinch ground black pepper
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon fresh lemon juice
  1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.
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