Asparagus Soup for Two

Roast too many then make soup.

Another in my “Cooking for Two” series….

My asparagus beds have so many popping right now. I love asparagus. And you only get the good ones once a year.

If you don’t grow them, seek them out at the Farmer’s Market!

Buy local!

Did I just say that?

Taken when they started to emerge in volume. The second bed is to the left.

The variety is Mary Washington. It’s an heirloom variety that is winter hardy and heat tolerant. An heirloom variety means it comes from old time root stock, naturally produced.

Many of today’s seeds and plants are hybrid meaning the originals have been modified in some way to produce more yield. At our farm we used heirloom varieties and natural organic growing methods, we weren’t certified organic though (that rant another time).

One thing I like to do is roast them all.

Some for tonight and some for soup tomorrow.

I roast them in olive oil with salt and pepper leaving them semi crisp so they can be easily sliced.

Save the oil you roasted them in for your soup.

Asparagus Soup

Serve warm or chilled.

Oil reserved from original roasting pan

15-20 asparagus spears, tops removed and set aside, stalks diced

1 small gold potato diced

2 cups chicken broth

2 tablespoons minced shallot

1-2 cups heavy cream (to taste)

Sauté the shallot in reserved oil, or in 1 tablespoon butter.

Add chicken stock and potatoes.

Simmer until the potatoes can be puréed.

Add reserved diced stalks.

With an immersion blender purée the soup in the pot, or remove to a blender and return puréed mix to the pot.

Add cream to desired consistency, I like it very asparagusy (is that a word?) thick, so I use less cream.

Add asparagus tops and stir to combine.

Serve at room temperature, chilled, or gently reheat.

Garnish with pink peppercorn flakes and additional cream.

Enjoy!