Delicious asparagus soup

It’s bitterly cold in the Chicago metro region tonight – even though tomorrow is the first day of spring. Unseasonably cold temps call for soup – at least at 1707! Here’s the skinny on T’s delicious creamy asparagus soup – with no cream added!

Asparagus Soup

• 2 pounds asparagus spears (the thinner the better tasting), cleaned and cut into 3 inch sections, setting 1 C asparagus heads to the side
• 5 T Extra Virgin Olive Oil, divided (we prefer Kirkland EVOO, available at Costco)
• 32 fl oz Chicken stock (we use Kirkland Organic Chicken stock from Costco)
• Roux (to thicken and make the stock creamy – see below)
• 2 large onions, peeled and chopped
• Salt and pepper to taste
• 1/2 C Greek-style plain yogurt (optional)

1. Saute the asparagus sections in 2 T EVOO over medium high heat in a large skillet, stirring  often (or, if you’re like T, flipping often.) Saute until tender, about 6-8 minutes.

Saute the asparagus sections in EVOO

2. Immediately place cooked asparagus in food processor or blender, processing until a liquid consistency is achieved. There’s a lot of great fiber in asparagus, so the more liquid the mixture, the creamier the end result.

3. Carefully transfer the asparagus mixture to a large Dutch oven or soup pot and place over medium heat.

4. Add chicken stock, stirring well, then occasionally.

5. Saute the chopped onion in 2 T EVOO until transparent and fork-tender. Place the cooked onions in the soup pot, stirring to blend well.

Saute chopped onion in EVOO

6. Add the cooled roux (see recipe, below) to the stock, stirring well. Note: don’t worry if there’s a few lumps in the stock – the immersion blender (T fondly refers to it as the “boat motor”) will take care of any lumps.

5. Use the immersion blender (or food processor or traditional blender) to blend the soup mixture to a creamy consistency, adding plain Greek yogurt if desired.

Assembled soup gets blended!

6. Add salt and pepper to taste.

7. Saute the reserved asparagus heads in a skillet in 1 T EVOO over medium high heat about 6-8 minutes, or until tender.

8. Ladle the soup into bowls, garnishing with the asparagus heads. Serve with crusty French bread or baked pita chips.

Enjoy!

Serves 4-6

Roux

• 4 T butter, unsweetened
• 6 T all-purpose flour
• 1 1/2 C milk

Melt butter in saucepan or skillet over medium-high heat. Add flour all at once, whisking vigorously until mixture starts to thin and bubble. Reduce heat to low, whisking occasionally. Cook two minutes more. Add milk, stirring vigorously until well blended. Remove saucepan from heat and allow the roux to come to room temperature.

Roux in process