Since it’s such a lovely spring day here in North Florida, and since I didn’t have anything planned for lunch…I decided to do an extra post for Blogger C.L.U.E. I thought it would be a great opportunity to get a veggie recipe up to share, since my first post was fabulously fruity.
This time I was paired up with Kelli from Kelli’s Kitchen, which is a wonderful collection of recipes, kitchen tips, tutorials, and printables. And I just love her tagline– “The Domestically Impaired Guide To The Retro Kitchen Arts.” How fun is that? (Kelli also runs Yumgoggle -where you can feast your eyes-which you should totally check out. It is a great visual resource to find new recipes, and the pages are updated regularly so there is a super selection.)
There is so much deliciousness to choose from on Kelli’s Kitchen, but I went with this Creamy Asparagus Soup for a few reasons… one, it is perfect for spring when the weather is just a little cool still. Two, it is SUPER simple to make and looked like it was flavor packed. Three, H was home and hungry and he loves asparagus and soup.
The only change I made from Kelli’s recipe was to use a shaved Gruyere as a topping, with a dollop of sour cream. It added a little cool zip and an extra dash of fresh. Otherwise, it was awesome as is. I’m sure it is scrumptious with the parm but I didn’t have any to grate. Oopsie.
It is so quick and easy to make this soup, I can’t even believe it. The robust flavor makes it taste like you slaved all day. The flavors are earthy and creamy, yet fresh and light. Luckily, with the warmer weather you won’t have to spend time sweating bullets over pots and pans for this one. A quick simmer, then into the blender. Easy peasy! I tossed everything right from the pot into the Vitamix and turned the dial it to the soup setting, in seconds it was a vibrant and luscious liquid. The you just have to temper the sour cream and you are good to go!
- 1 pound of fresh asparagus, ends trimmed off
- ½ Cup Onion, finely chopped
- 1 fourteen oz. can of chicken broth
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1 teaspoon salt
- Dash of black pepper
- 1 Cup heavy cream
- ½ Cup sour cream
- 1 teaspoon lemon juice
- ¼ Cup of gruyere or parmesan cheese, grated – for garnish
- Put asparagus, onion, and broth in a good sized saucepan. Bring to a boil then turn down heat and simmer for about 15 minutes.
- If you want some pretty asparagus tops for garnish, cut and set aside then process the rest in the Vitamix (or other type of blender). If using a Vitamix, turn the dial to the soup setting and let it whirl.
- In the saucepan, melt butter and stir in flour for a few minutes until there are no lumps and the
- “whiteness” of the flour is gone – but don’t let it get too dark.
- Pour the asparagus puree back into the pot and add the cream while whisking constantly.
- Add the salt and pepper to the pot.
- Put the sour cream in a small bowl and put in a ladleful of the soup, whisk around until it is combined and add the lemon juice. Stir more.
- Pour that into the soup pot and allow to cook (but not boil) for about 5 minutes then serve.
- Ladle it into soup bowls and garnish with a bit of freshly grated gruyere or parmesan cheese and some asparagus tops.
- This can serve two for a hearty meal or four for an appetizer sized portion.
Just toss the onion and asparagus with the chicken broth into a pot and you’re on your way!
Watch the butter and flour so that it doesn’t cook too quickly or get too clumpy.
We enjoyed this for lunch with the french doors open and a light breeze lightly cooling the piping hot spoonfuls. This soup was so good I didn’t hear a peep out of H, except for the “Mmmmmmmmmm” when he took his first bite. He even dipped the asparagus garnish in to get as much of the luscious liquid as he possibly could. I hope you enjoy it as much as we did.
Please hop over and take a look at all the other spectacular spring inspired posts from my Blogger C.L.U.E. friends. You’ll be glad you did!
- Asian Fried Quinoa by Kate from Kate’s Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
- Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli’s Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot’s Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Creamy Asparagus Soup by Anna from Anna Dishes
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from Anna Dishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Pesto by Christy from Confessions of a Culinary Diva
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
I’d love to know…What is your favorite kind of soup in the spring?