CSA Supplies Received:
Dish: Asparagus Soup
Using the asparagus and the spring onions from this week’s haul, Kate put together the following dish.
Chef’s Note: This recipe comes from my grandmother. Iâ€™ve tried other recipes for this soup, but hers is the tastiest. However, like most things she makes, nothing is measured so itâ€™s rather hard to try and write it down.
1 small onion, diced (I used two of the spring onions, all of the white and some of the green)
1 large bunch of asparagus
Chicken broth (I probably used about 2 cups)
Small amount of light sour cream (I used about 4 oz.)
Salt, to taste
Fresh pepper, as garnish
- Coat a medium-sized saucepan with olive oil and heat it over medium heat. Add the onions and sautÃ© until soft and translucent.
- Meanwhile, trim and peel the asparagus (rather than discard the woody end, which is a complete waste of food, I use a vegetable peeler to scrape of the outer layer) and place in a vegetable steamer on the stove top. Steam until it is quite tender, but still a nice, bright green.
- Add the onions and asparagus to your blender and add some chicken broth. Blend until smooth, adding chicken broth as needed until you reach the desired texture.
- Add the blended mixture back into your saucepan and cook on medium heat until heated through. Add the sour cream and stir until worked throughout. Season with salt as desired.
- Ladle into bowls and garnish with fresh black pepper. Very tasty with pita chips.
Pat’s Recipe Rating
3.5 stars. Very Good.
Ironically, I started this as a photography project, but since Kate needed to use the produce to start dinner before I got home from work, the supplies picture is by her.