Yum-a-licious Asparagus Soup! Heart warming and perfect for Spring. Grab a spoon and dig in to this tasty soup. The rich Asparagus flavor bursts in your mouth. This is the perfect follow up to an Easter Meal!
This soup began with leftovers from Easter. We have some lovely Ham and crisp Asparagus. Where do we go from here? With most veggies, stretch your dollar and save the cores or the tough spots in the freezer (see "Rose Tips"). In this case, I used Asparagus bottoms, which are usually too tough to serve, unless it's in a soup! So, save those stalks, preheat your oven to 450 degrees and in your big, favorite oven-safe pot add:
1 diced Onion
1 tablespoon chopped or 2 cloves Garlic
3 cups peeled and sliced Idaho Potatoes
1 or more cups diced Asparagus bottoms (substitute Broccoli if need be)
1 cup Ham (if desired)
8 cups of Water
6 chicken Bouillon cubes
a sprinkle of Pepper
This does not have to be perfect, add in whatever you think may taste good and would meld into a creamy soup. Place your pot into the oven and cover. Let it build up heat and reduce to about half the original size (about 1 hour and 30 minutes). Then add:
2 1/2 cups of Milk or Cream
Stir and reduce heat to 325 degrees and cook for a remaining 30-40 minutes. The creamy broth will reflect a pretty Asparagus color and taste. Stir and Enjoy!


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