safekeeping

(via itsjustanalias)

I have this memory of a Christmas season when I was about 12 of my mom and I making hollandaise sauce together and serving it over steamed asparagus. I think I’ve loved these little guys since then. Sometimes, the AK and I will throw a bunch on the grill for 10 minutes with some olive oil, sea salt and pepper. They usually don’t even make it to the table.

Last night, faced with the prospect of using three bundles of asparagus before it went bad, I thought up this easy soup recipe. From start to finish, it took about 30 minutes and it was absolutely delicious.

Simple Cream of Asparagus:

3 bunches asparagus (usually they’ll come from the grocery bundled in groups of 10-15
1/2 white onion
4-6 cloves garlic
1 Tbs olive oil
32 oz veggie or chicken stock (I used veggie but either would be fine)
1 C plain greek yogurt
salt, pepper, garlic salt and onion salt, to taste
Lemon juice

Remove the woody ends from the asparagus and discard. Remove the tops and reserve; chop remaining asparagus into 1/2 inch pieces. Roughly chop onion and mince garlic (I love the strong taste of onion/garlic but not everyone does—use accordingly). Pour olive oil into large soup pot and sautee onion/garlic until the onion is translucent. Throw in asparagus pieces and pour in veggie stock until they’re completely immersed. Cover, and let boil until tender (about 10 minutes, asparagus can tend to be stringy and tough unless cooked very well). Meanwhile, blanch the reserved tops in a small pot.

When your asparagus is tender, turn the heat to low and taste the broth. Adjust seasoning (salt/pepper/garlic and onion salt) to taste. Stir in greek yogurt until well mixed. Working in batches, blend the soup until creamy with no visible pieces of asparagus or onion (or use an immersion blender). Add the reserved tops to the soup and a dash of lemon juice for brightness.

This basic recipe can be used for several veggies—I’m thinking broccoli, cauliflower and artichokes. This could easily be adapted for vegan eaters by omitting the yogurt and instead chopping a large potato and throwing it in to boil with the asparagus pieces. You guys, I just ate a bowl of this for lunch and it was so delicious. You need this soup in your mouth, now.