Cream of Asparagus

I hadn’t made this soup in such a long time, but this weekend I got a craving for it.

When I went to the market to get the ingredients, I was almost at a loss….it had been so long. What do I buy? How do I even make it?

Well, I bought the main components of any “cream of” soup:

• the of part- in this case it was asparagus
• chicken stock
• heavy cream

Preparation for two portions:

1. Chop the asparagus to yield 2 cups
2. Add 1 quart of Chicken Stock to a pot
3. Add the asparagus to the chicken stock
4. Boil the asparagus until soft
5. Remove excess chicken stock to make the puree thick…In my case, I drained enough so that the asparagus and chicken stock measurements were even.
6. Add the contents of the pot to a blender and puree.
7. Add puree back to the pot and add 1/4 cup heavy whipping cream…until the soup is a lighter shade of green.
8. Stir…adding salt and pepper to taste.

The soup came out very light, yet very flavorful. Rus swore it was the “best thing you’ve ever made!” He even claimed it was better than his favorite all-time soup, clam chowder.

The best part…is that it didn’t take very long to make. In fact, I had sent Rus to the supermarket to buy a couple of things for the cornish hen. It must have taken about 15 to 20 minutes at most.

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