Enter the world of an easy soup to make (Asparagus Soup). A almost, year round, favorite, of mine. What you’ll need: a knife for chopping, a sauté pan, spatula, Dutch oven, and blender. Use caution while chopping, touching hot items, and place hand, putting pressure over lid while using a blender.
Ingredients: half a sweet yellow onion, a bunch of asparagus, four sprigs of garlic, chicken stock, olive oil, salted or unsalted butter
Total Time: Give yourself a couple hours of stretch time because you will be prepping, sautéing, boiling, simmering, cooling, and blending.
Start by prepping the star of the show (asparagus). I tend to chop the ends off, discarding of them. Technically, you can use them. But it might add a touch of bitterness. Then, chop the rest, I do so, in thirds.
Next, chop the onion and try to do so with the same size pieces. This allows onion pieces to cook through, evenly.
The third step calls for, four sprigs of garlic.
Step 1: I heat up a sauté pan with about three tablespoons of olive oil and two tablespoons of unsalted or salted butter. Put the chopped yellow sweet onion in it, along with the four sprigs of garlic. Sauté until translucent and the garlic cloves are browned on the edges. The aroma is amazing. Transfer to a Dutch oven. Set aside.
Step 2: Repeat step one, using the asparagus pieces. There is no need to use more olive oil and/or butter. If you feel you need more olive oil, go ahead and add some. Sauté until the asparagus pieces are soft or flexible, with some browning action. Transfer to the Dutch oven with the onions and garlic already there, using your spatula or whatever works for you. Sometimes I opt for a soup ladle to do the job.
Step 3: Add 32 oz of chicken or vegetable broth to the Dutch oven. I prefer chicken stock (low sodium or regular). Stir and bring to a boil. Stirring occasionally.
Step 4: Once you have brought your ingredients to a boil, cover and simmer for fifteen minutes, stirring occasionally. This process softens the ingredients even more and prepares them for the blender.
Step 5: Let cool, catch up on daily tasks or relax.
Step 6: Once cooled, transfer the soup to a blender in batches. One at a time and blend until you have the right substance to your liking. I usually liquify. You can heat and serve using a pot, the quantity you desire. I tend to store mine in a container for later consumption. It’s part of my meal prepping process. Lasts up to four days in my fridge.
To add an extra bite, I like to put shredded parmesan cheese on top as a garnish. It’s flavorful and adds protein. I also squeeze juice from a lemon to add an extra zing.
Note: You can add milk or cream. Maybe yogurt or sour cream. Different recipes call for different things. I happen to like Asparagus Soup and tend to make mine, light.