Did you know that you can buy a special pot just for cooking asparagus? Neither did I until just a minute ago, when I googled asparagus to find writing inspiration, since I’m feeling weirdly at a loss for words about this (delicious, tasty, simple—only five ingredients not counting the salt and pepper) soup! Perhaps it’s post–half-marathon brain fog? Andrew and I both ran the Brooklyn Half Marathon on Saturday, which was really fun, and I got my best time ever! As people do for these nutty races, we had woken up at 4:50, so we spent the rest of the day napping and snacking, and I still don’t think I’ve entirely emerged from the haze. So in lieu of a coherent post, please accept this victory photo!
Cream of Asparagus Soup
- 2 Tbsp butter
- 1 small onion, finely chopped
- 1 bunch of asparagus (about 1 lb), washed, trimmed, and chopped into 1/2-inch pieces
- 1 1/2 cups chicken broth
- 1 cup half-and-half
- salt and pepper
serves 4 as an appetizer
- In a medium saucepan, melt the butter over medium heat. Add the onion and sautee, stirring occasionally, until softened and translucent, about 5 minutes. Add the asparagus, and cook, stirring occasionally, until beginning to soften, about 5 minutes more.
- Add the chicken broth, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer until asparagus is very soft, about 20 minutes. Remove from heat. Add the half and half and blend using an immersion blender (or a regular blender, being careful not to splatter.) Return to the heat, and heat over medium until hot but not boiling, adding salt and pepper to taste.
