This is a perfect springtime soup, as its primary ingredient is one of the first vegetables to sprout after the icy grips of winter relent. Further (and perhaps more importantly?), this soup allows you to roll with the temperature swings and unpredictable weather of spring; it’s great hot to warm you up on a chilly day, and it’s also great served chilled to cool you down on a hot and sunny day.
We served our soup chilled with a piece of homemade Sourdough toast. However, if you’ve got some commercial yeast available, our Homemade Dinner Rolls would be great to dip in this soup as well.
Time: 30 Minutes (90 if serving chilled)
Ingredients: (For 2 Servings)
- A Bunch of Asparagus
- 3 Cups of Water
- A Vegetable Boullion Cube
- 4 Tablespoons of Heavy Cream
- A few Squirts of Lemon Juice
- Black Pepper
- Parmesan Cheese
- Cut or snap the fibrous ends off your Asparagus, and then wash and cut the good part of your spears into pieces about 1-2 inches long.
- Combine your asparagus, water, and vegetable boullion cube into a large pot, and bring to a boil. Then, cover and simmer for about 15 minutes until the asparagus is fully cooked and soft.
- Puree your asparagus mixture with an immersion blender (adding more water as needed). If you haven’t got an immersion blender, a food processor/Blender/Ninja will work as well.
- When your pureed asparagus is back into the pot, bring it back to a low simmer, and stir in some black pepper and your lemon juice.
- Then, stir in your heavy cream and Parmesan cheese to fully combine, and allow all the flavours to blend together over low heat for 5 minutes or so.
- If serving hot:
- Pour into any bowl you like, top with some more black pepper
- Devour, and Enjoy!
- If serving chilled
- Pour into shallow bowls (greater surface area = quicker chill), and place in the refrigerator for about an hour.
- Top with some more black pepper, Devour and Enjoy!
- If serving hot: