Cream of Asparagus Soup

asparagus

Nutrition experts extol the virtues of vegetables and seasonal eating more and more.  Here’s a simple way to incorporate Asparagus and a  literal stash of vitamins and minerals including a source of fiber, folate, vitamins A, C, E and K, as well as chromium.  Vitamin B rich foods aid in regulating blood sugar levels. If the soup is made with real bone broth it will make it a beneficial food for bone health, colon health, and a boost to the immune system.

1 pound of Asparagus
6 Cups Chicken Broth (real bone broth is best)
1/2 Cup finely chopped onion
1/2 Cup chopped celery
3 Tablespoons of butter
3 Tablespoons of flour
1/2 Cup of cream
salt, pepper to taste
1 chopped hard boiled egg (optional)

Wash and remove Asparagus Tips from Asparagus.

Simmer the tips, covered until they are tender in a small amount of water, about 3-5 minutes.

Cut the Asparagus stalks into 1-2 inch pieces and place them in a large saucepan with the broth, onion, and celery covered for about 30 minutes.  Strain the veggies and broth through a sieve.

In a medium saucepan or double boiler, slowly melt the butter.  Stir in the flour until blended.  Then slowly stir in 1/2 Cup of cream.  Slowly mix in the Asparagus stock and continue heating the soup.  Add the asparagus tips.  Season with salt, pepper, paprika and garnish with one chopped hard-cooked egg. (optional)Cream_Of_Asparagus

Option #1

Blend the asparagus stalks, onion, and celery and a portion of the Asparagus stock until smooth in a blender and use it as the Asparagus stock in the soup base.  This makes a thicker soup.