1 day ago
Sunday, 26 October 2008
Quick and Easy Asparagus Soup
1 bunch of fresh asparagus (8-10 pods I guess)
1 individual container of Knorr Stock Pot (beef or chicken either will work)
1 large potato (or 2 medium)
Olive oil, butter/margarine, and black pepper
First put potato in microwave and cook until soft and completely done.
Take out and let it be cooling. I usually cut it in half to speed the cooling process.
While that is cooking wash your asparagus to remove any sand that may be on. Asparagus have a woody end and you don’t want to eat it. So just bend your asparagus and it will snap off in just the right place where the wood part ends and the good begins. Keep the woody ends we’re going to use those.
Mix up your Stock Pot according to the directions on the box. (You can make your own stock of course if you like) Once you have that going add those ends to the stock. They will add to the flavour. Simmer for about 15 minutes. Then with a slotted spoon or tongs remove your woody ends and throw them away.
While it’s simmering put your asparagus in a bowl and drizzle a little (2 tbsps) olive oil over it. I use my hands to move it around and get it all coated. Then, place it on a griddle pan. (and if it’s summer, place it on your grill, believe me the taste is wonderful). I cook mine approximately 15-20 minutes on a high heat until it starts to brown. I like that nutty flavor the browning gives it. When it’s almost done I squeeze about three to four tablespoons of lemon on them. I then take them off and lay them on a plate starting with the little ones first as they will cook quicker.
Add them and your potatoto to your stock pot and simmer a further 5 minutes then, either blitz up with a handheld mixer or let it cool down and use your blender. You can add a “dollop” of cream if you like. It does enhance the flavor but, sadly it also enhances the waistline.
Note: If you want your asparagus soup “greener” add a few spinach leaves to the stock and blitz it up. Also, if you want your soup “thicker” add another potato or two.