Cream of Asparagus Soup

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March is definitely the month for all things GREEN! One of my favorite green things are asparagus. They’re usually one of the first Spring vegetables to appear, and when they’re in season, they’re SUPER inexpensive. I’ve seen it running for about $1.00/lb around my way as of late, and that has resulted in some asparagus hoarding on my part. Instead of the usual steaming, grilling and roasting, this delicious, creamy soup captures all the delicate flavors of asparagus in a different and (and freezer friendly) form! Just assemble the soup (but don’t add the cream), then freeze. When you’re ready to eat, warm the soup, add the cream, and you’re good to go.

2 teaspoons olive oil
1/2 cup onion, chopped
1 garlic clove
1 lb chopped fresh asparagus, woody ends discarded
3 cups low sodium vegetable broth
1/3 cup heavy cream
salt and pepper to taste

In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent.

Add the chopped garlic clove, and saute for another minute.

Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.

Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it’s tender.

Once the asparagus is cooked, blend the soup using an immersion blender, until it’s completely smooth.

Finally, add in the cream, which I may or may not have measured. Don’t tell anyone and it’ll be our little secret. Stir in the cream, and season the finished soup with salt and pepper to taste.