Cream Of Asparagus Soup

     After a very long and unexpected winter in Rhode Island, it looks like spring in finally beginning to wake up from hibernation, and this is good news for anyone who's getting sick of out-of-season produce flown halfway across the world to American supermarkets. Spring is the prime harvesting season for all sorts of delicious fruits and veggies, including Kiwi, Leeks, Artichokes, and one of my absolute favorite vegetables: asparagus. Asparagus can add flavor to so many different dishes. Everything from an omelet to a stir-fry can be enhanced by the full, crisp flavor of fresh asparagus, but I like to let the flavor of asparagus really shine through by combining it with as few ingredients as possible. Cream of asparagus soup is easy and simple to make, using only a few ingredients, yet it's still healthy and extremely flavorful. If you can find locally grown asparagus at a farmers market or at a local farm, that would be preferred and give you the best tasting soup, but if not, supermarket asparagus will work. Just try to purchase it between February and June, because that is the time of year during which it will be freshest.

Ingredients

1lb asparagus (Feeds two hungry people)

2-4 cups chicken stock (If you have home made stock, use that. If you would like to make this recipe vegetarian, vegetable stock can be used instead.)

1/2 cup grated Parmesan cheese

3-4 tbsp butter

1.5 Oz all-purpose flour

1 French baguette

 

 

     First, you want to put your stock on to boil. You should use just enough stock to fully submerge your asparagus. While your stock is heating up, cut your asparagus into pieces about one to two inches in length. Once your stock begins to boil, add your asparagus, and leave it to boil until the asparagus is very tender. I like to leave one or two stalks of asparagus out and slice it thin as a garnish for the soup, but that's optional.

 

 

      While my asparagus boils, I like to make some croutons to use as an auxiliary ingredient which will add a crunch element to the finished soup. To do this, simply slice a French baguette into 1/4-1/3 inch slices. Lay your slices out onto a baking sheet, and top with butter, salt, pepper, garlic, and a sprinkling or Parmesan cheese. Preheat your oven to 375 degrees (I like to use my toaster oven, but if you're making a large batch of soup, you can use a full oven). These cook in a few minutes, so don't put them in the oven until you're soup is almost ready to be served.

 

 

     Once your asparagus is fully cooked and very tender, it's time to puree your soup. If you have an immersion blender, use that to puree your soup right in the pan, but if not, transfer your soup to a blender and puree until you have a smooth creamy mixture. Return your soup to the stove, add your Parmesan cheese, and stir until it melts in. Now, for to finish off this soup, we'll need to thicken it slightly with a rue. In a separate pan, melt your butter and add your flour. Whisk this mixture constantly as it cooks for about five or six minutes, just until it starts to turn light brown.

     Once your rue is cooked, whisk it in to your soup and boil for about two minutes until your soup reaches your desired thickness. Now, you can season with salt and pepper if needed. Finally, garnish with your croutons and sliced asparagus, and enjoy! Delicious, simple, and fresh. Let's nosh!