There is something so elegant about asparagus. It also makes me think of spring. It has such a cheerful look, making me imagine it eagerly sprouting from the newly warmed soiled to peek at the sunshine. It tastes fresh, green and crunchy, just like spring should. If spring tasted like anything, that is. That’s why it seems so wrong to bury it in a heavy sauce and smother it with cheese. Most recipes for asparagus soup are based on making the soup by starting with flourand butter to thinken it. I decided to thinken the soup with potatoes instead. Just a hint of cream at the end added body to the satiny soup. Garnishing with crispy, vibrant asparagus tips features what this soup is all about – asparagus. You can also add croutons and a sprinkling of parmesan. My husband was just a tad bit skeptical when I was making this soup last year, but when he tried it, he loved it. Continue reading
Creamy Asparagus Soup
25 Wednesday Apr 2012
Posted Soups, Vegetables, Weeknight Dinners
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