I am still super obsessed with local beautiful sweet asparagus. I found Long Island asparagus today and bought a bunch of it. Joel is away for a few so no problem making it and having to think of something else to make for him. I am planning on enjoying this soup in the fridge for a few days. Super easy, I saw Mark Bittman (love) on the Today show a few weeks ago and saved the recipe for local asparagus. Am psyched and this recipe is super healthy , low-fat and super super easy to make. It literally took no time at all. The cooling down takes some time but I don’t see the harm in eating it before it really chills out do you? Hope you’ll check out some local produce and get the asparagus while the getting is good. I mean you can make this all year round, but its super delish now. I actually ate it while it was still warm with the fresh lemon juice and drizzle of olive oil you can taste the asparagus, and it was just divine.
4 cups chicken or vegetable broth
Salt and Freshly ground black pepper
app. 1 1/2 lbs. chopped asparagus (medium size spears, not too fat) I snap off bottoms
1 large peeled and cubed potato
fresh lemon juice for garnish
* if you’d like drizzle a little olive oil for garnish as well
some warm crusty bread was awesome with this with a little hard cheese! just saying……
Bring the stock to a boil in a large pot over medium high heat. Add the chopped asparagus and cubed potato, and turn the heat to low so the mixture bubbles gently for about 25 minutes. Cook until vegetables are tender. I added Kosher Salt and Freshly Ground Black Pepper at the point the vegetables went in, I tasted it after 25 minutes and added some more. Add what you like.
Remove from heat when veggies are soft, I also added another 2 cups of water at this point because a lot of the water steamed out, you’ll have to play that by ear. You don’t want it super thick and you don’t want it super thin, somewhere in the mid range is perfect, you can always add more water, so add slowly. I used immersion blender when it cooled off , I didn’t strain it at all, I liked the way the tiny pieces tasted it in it. Refrigerate to cool. Garnish with a squirt of fresh lemon juice and you can drizzle in a little olive oil if you’d like.
*serves 4 – 6 depending on size of servings