Monday, April 22, 2013

Asparagus Soup

I had awesome pictures of this recipe.  They were absolutely fabulous.  Then the iPad I had the pictures stored on, crashed.  I lost everything: videos, photos, documents.  It was a sad day.  But the soup was amazing and that's why I am still posting the recipe.

Asparagus (and potato) Soup

1 lb. fresh asparagus
2 medium russet potatoes
1 small yellow onion
4 cups Vegetable stock  (Unsalted is best)
2 cloves garlic
Olive Oil
Salt and pepper

Blender, 4 qt pot, heat resistant bowl,  wooden spatula or something to stir with, knife, cutting board

Step 1:  Dice the onion into somewhat even small pieces.  Then saute on medium heat in 2 tbsp of olive oil until soft and translucent   I like olive, it's good for the heart and I like the taste of it.  But, another oil can be used in place of it.  Use what you have.  

Step 2: Wash the asparagus and pat them dry.  Snap the stalks of the asparagus, removing the bottom part of the stalk.  When you grasp each end of the stalk and bend it, it should break at the toughest part.  Or you can cut the ends of the asparagus, being sure to remove any of the white parts.  Throw the ends away in recycle or a compost bin if you have one.  Cut the asparagus stalks into 1/2 inch pieces.  Toss them in with the sauteing onions.  Let them cook for about 8 minutes, stirring often so the onions don't burn.

Step 3:  Smash the garlic with the flat end of the knife to remove the paper covering.  Mince the garlic and put on top of the asparagus, letting it cook for thirty seconds before adding the vegetable stock.  I prefer to use unsalted stock so I have better control of the salt content in what I make.  Stir everything together and bring the stock to a boil.

Step 4:  Wash the potatoes and peel them.  The peels are great for compost.  Cut the potatoes into 1/2 to 1 inch pieces.  When the stock is boiling, add the potatoes.  Let the potatoes cook until soft, about 15 to 20 minutes.

Step 5:  When the potatoes are done, move the pot off the heat and let the soup cool a bit before blending.  Ladle about a cup of the soup into the blender.  Puree until smooth and place in the bowl.  Repeat with the rest of the soup.  If you have a full-size blender, this process will go quickly.  I had a Magic Bullet.  It took a little longer than normal.  After everything in blended, pour the soup back into the pot and heat over medium heat.

Step 6:  Add salt and pepper to taste.  Serve and enjoy!

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