Well, Spring is here and thankfully the South Texas month (Yes, I do mean ‘month’… just one) of harsh winter weather is all done and the warm sun is out shining again. At this point of each and every year, my husband and I fall into a running debate over dinner. You see, I really do tend to make more pots of soup during the warm months than through the winter. He sees soup as a winter dish and he complains that the Spring and Summer seasons here in the south are just too hot to eat soup.
However, I see soup from a completely different angle. If you really think about it, no matter the season, anything other than a peanut butter & jelly sandwich will be served hot on a plate. So, when the warmer weather is in full swing, I want light, hot food. Soup, in my opinion, generally makes a more delicate, weightless main dish.
Anyhow, I’ll just say that the point becomes moot when dinner, whether it’s soup or steak, is done. He stills eat and he’s typically happy about it!
It’s become a family tradition for me to make this creamy asparagus soup every single year after the first day of Spring. This is one of my favorite soups of all time. It’s so easy to make and light and delicious! Also, making the first pot of this creamy, vegetable soup signals the kick-off of a fun season of cooking for me. This is just the first of many Spring and Summer soups to be shared!
Springtime Asparagus Soup
- 1 pound fresh asparagus
- 2 tablespoons of butter
- 1/2 cup onion, chopped
- 1 medium potato, peeled and diced
- 1 teaspoon each, salt and pepper
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon of cornstarch
- 1 1/4 cup of milk
- sour cream or heavy whipping cream (optional)
- salt and pepper
1. Rinse and dry the asparagus. Then, trim the rough ends from the bottoms discard them (cut about 1 inch off). Cut the rest of the asparagus into 1-inch pieces, setting the tips aside.
2. Heat butter in a dutch oven or large sauce pan. Add just the asparagus tips and sauté for about 5 – 6 minutes over medium heat. Remove the tips from the pan and set aside.
3. Add second tablespoon of butter and then the onion, potato, and asparagus pieces to the pan. Add salt and pepper and sauté for about 6 minutes. Add the broth and allow to simmer for about 20 minutes or until vegetables are tender.
4. Pour the hot mixture into a blender (please be sure your blender lid is on tight!) and process until it is smooth. Add the cornstarch and mix one more time.
5. Pour the soup mixture back into the pan and add the milk. Whisk the soup as you bring it back to a boil for 1 minute. Remove from heat.
6. Serve the soup hot and, if you want, add a dollop of sour cream or a teaspoon of heaving whipping cream in each bowl. Use the asparagus tips for a pretty garnish.