The other week, I was considering making a cream of asparagus soup with the pound of asparagus I had purchased. Normally, I’d start with onions or maybe onions and celery along with garlic and olive oil. But this time, I decided I’d get a great result by merely taking my daughter’s recipe and adding liquid and cheese.
The result is a creamy and delicious soup that literally took less than 20 minutes to prepare.
Cream of Asparagus Soup
1/4 cup olive oil
4-5 cloves garlic, minced
1 lb. fresh asparagus
Salt and pepper to taste
1 cup water
1 cup cream
1 cup gruyere cheese, grated on large setting
Rinse asparagus. To remove the woody ends, holding a number of stalks with two hands and snap both sections downward. The asparagus will break in the proper place; discard woody ends. Cut asparagus into 1-inch pieces.
In a large pot, heat olive oil over medium heat. Add garlic and brown lightly. Add asparagus and cook, stirring occasionally, for about 7 minutes or until asparagus browns lightly. Add water, cream, salt, and pepper. Return to a simmer. Add grated gruyere. Cover and bring to a simmer. Serve immediately. Yield: 3 servings. Can be doubled.
I enjoyed my soup with Light Cornbread that I had in the freezer. My dinner might have only taken 20 minutes to make, but it was all homemade, flavorful, and tasty. It could easily be doubled to feed your family or friends.