Meatless Monday – Cream of Asparagus Soup

Very few dishes can transport me back in time to the first moment they touched my lips. Usually it’s an amazing dish from a restaurant- a Shrimp Risotto appetizer at Zola here in Nashville, the Crunchy Roll at Surfside Sushi in San Diego, Ricotta Gnudi at The Spotted Pig in NYC, the Seared Scallops in Truffle Cream Sauce at River’s End on Hwy 1 where the Russian River meets the Pacific Ocean…ah, the memories.

Yet this dish I’m about to share was not from a restaurant, but from a friend. My friend Elizabeth dazzled me with it at my book club’s Christmas party several years ago and I still remember my delight at first taste. Who knew I liked asparagus soup? Not me! Rich and creamy, it was a beautiful start to an elegant holiday meal.

Want to leave a lasting impression on your guests? Then I suggest adding this to your dinner party menu~

Cream of Asparagus Soup

Serves 6.

Print Recipe

Ingredients:

3 cups vegetable broth

3 cups cut asparagus pieces (ends discarded)

2 tsp butter

2 tsp all-purpose flour

1 cup milk

1/2 cup half-and-half

1/4 tsp salt

1/4 tsp pepper

Directions:

In a saucepan bring the broth to a boil over high heat. Add the asparagus pieces and return to a boil. Reduce heat and simmer, uncovered, 15 minutes or until asparagus are very tender. Place the broth and asparagus in a blender or food processor fitted with a steel blade. Cover and process until pureed. In a saucepan, melt the butter over medium-high heat. Stir in the flour until absorbed. Stir in the milk, half-and-half, asparagus puree, cook, stirring, until mixture comes to a boil. Add the salt and pepper.

Optional: To Serve, top with shaved parmesan and cracked pepper