Tuesday, April 7, 2009
Our enjoyment of asparagus season continues. Here it takes the form of a delicious, refreshing soup. And I'd like to make a (strong) recommendation - that you make this soup and serve it alongside its best friend, the grilled cheese sandwich. (April is Grilled Cheese month, as you may know).
This soup is velvety, flavorful, with a hint of lemon and a strong dose of asparagus. You can almost feel the nutrients seeping into you. In a good way.
adapted from Bon Appetit's Fast Easy Fresh Cookbook
2 tablespoons unsalted butter
1/2 large onion, coarsely chopped
1 bunch of asparagus, trimmed and chopped into 2-inch pieces
leaves from 3 sprigs of thyme
14 oz. low sodium vegetable broth
salt and pepper to taste
1/4 teaspoon lemon zest
1. Melt butter in a heavy soup pot or Dutch oven. Add onion and saute for about 5 minutes, until softened. Add asparagus and thyme and stir to coat with the butter. Add broth and bring to a simmer.
2. Cook until asparagus is tender, about 5 minutes. Puree in batches in a blender, or use an immersion blender. Season with salt and pepper to taste. Serve with the lemon zest sprinkled over the top.
Don't forget the grilled cheese! Although I suppose something classy like crostini or fresh crusty bread would be good too. Enjoy.