Clearly one can get tired of consuming asparagus, regardless of whether it is roasted, sauteed, or blanched, so I decided to use some of my asparagus bounty to make a soup. When cooked, the lovely green color of asparagus darkens to a less attractive color so I added some spring peas into the soup both to boost the color and texture, together with to add a hint of sweetness. I wanted a truly healthy soup, so I didn’t add in any cream, just a bit grated parmesan for flavor. To make certain a definitely creamy texture, I simply pureed my soup until it was quite smooth. To serve, I drizzled just a little fat totally free sour cream on leading with some chopped chives, despite the fact that blanched asparagus ideas are also very fairly as a garnish.
2 Pounds Asparagus, Trimmed & Cut Into 2 Inch Pieces
1 Small Onion, Peeled & Diced (About 1/2 Cup)
1 Tablespoon Olive Oil
Salt & Pepper
1/2 Cup Peas (Frozen Work Fine)
3 Tablespoons Grated Parmesan Cheese
3 to 4 Cups Chicken Broth
Sour Cream Thinned With Some Milk
Place 1 cup of the chicken broth in a saucepan along with the asparagus and peas, and cook until tender over medium heat. In a small saucepan, heat the olive oil and cook the onion until incredibly tender. Place the asparagus and the broth they were cooked in, peas, onion, cheese, salt, pepper, and half the remainder of the chicken broth in a blender and pulse until incredibly smooth. Continue to add the chicken broth until you have reached the desired thickness. Serve warm with a drizzle of sour cream on leading.