There is nothing better, this time of year, than asparagus soup. It`s the taste of mid-late Spring and only the freshest stalks will do – this soup just isn`t the same in the middle of winter or later summer. You can eat it hot or cold and change it`s ingredients at will.
It also stores well through the week and can easily round-out or become a full meal within minutes of your need.
Asparagus soup only has a few required ingredients for me:
- Liquid (could be stock though I`m just as easy with tomato sauce or canned tomatoes or even using water as half my liquid base)
- A touch of lemon
- A touch of butter
- Salt and pepper
It takes about 15 minutes to make, like this:
- I start by placing the asparagus in a wide pan and just cover with liquid. The asparagus will flavor the liquid it is cooked in as well as gaining flavors from it in return.
- Bring to a simmer and cook through – it`s ok to cook beyond the point you would normally eat it as you will pulverize it in the next step (though I believe the best point is still al dente or crunchy).
- Blend into soup.
Here are some important variations and additions I like to add (though all are optional):
- Sour cream is a great addition.
- I like to add diced tomatoes after blending the whole thing (though I use their juice as part of the liquid above).
- Old cheese rinds (we keep some in the freezer for this purpose). Parmesan works really well.
- Cheese on top at serving time.
- Hot peppers are welcome.
- Fresh or dried herbs
- A touch of milk or cream lightens the appearance of the entire dish.
- Lemon zest
What else do you add to yours?