A Raisin Chronicles First: Asparagus Soup Recipe

There are two things you should know about me:
1) I seldom cook
2) I hate seeing food go to waste
The two were bound to collide eventually.

On Memorial Day, I discovered some asparagus in the crisper drawer. There was too much to simply steam and serve and it didn't look like it would make it to the weekend. Then I remembered seeing a recipe that used asparagus in my recipe box. It was a gamble (past-its-prime produce combined with an untested recipe) but did it ever pay off. The soup was incredible. I'm starting to drool just remembering.

I emailed the recipe to the Raisinette (aka my daugher), who's vegetarian. Later, when I was over visiting Rachel, also a veggie, I offered it to her and she said, "Why don't you just post it?"

I started to explain that I have a reputation to protect as a non-cooking person, but I knew she would not be impressed.




Asparagus Soup

Serves 6

2 Tablespoons unsalted butter
1 tablespoon canola oil
3 cups chopped onions
2 tablespoons finely minced garlic
6 cups defatted chicken broth (veggie broth works just as well)
3 pounds fresh asparagus
2 carrots, peeled and chopped
1 cup chopped flat-leaf parsley
1 Tablespoon dried tarragon
Salt and pepper to taste
Pinch of cayenne pepper
½ cup sour cream for garnish (optional)
1 large ripe tomato, seeded and diced, for garnish

 Melt the butter in the oil in a pot over medium-low heat. Add the onion and garlic. Cook until tender, stirring occasionally, about 15 minutes. Add the broth and heat to boiling.
 Trim woody ends off the asparagus. Reserving the tips, cut the stalks into 1-inch pieces, add to broth. Add the carrots, parsley, tarragon, salt, pepper and tarragon to broth. Simmer, partially covered, about 40-50 minutes.
 Puree in batches in a blender or a food processor, then strain soup back into the pot.
 Add asparagus tips and simmer over medium-low heat until tips are tender and soup is hot, about 10 minutes.
 Serve with a dollop of sour cream and a sprinkling of diced tomatoes.

Per serving (w/o sour cream)
184 calories
23g carbohydrates
10g protein
7g fat
10mg cholesterol