First published: June 22, 2012 in RecipesLast Updated: June 23, 2012 4:02 am Tough to read? Print this! Email This
I just can’t resist getting some fresh, locally grown asparagus from my favourite market and making some of this delicious soup!
It is very easy to put together and makes a great summer soup. The good news is that it is also perfect for freezing, so you can make a few batches at one time, freeze some and use it at a later date.
- 3 tablespoons of butter
- 1-1/2 cups of coarsely chopped shallots (about 6 large)
- 1/2 teaspoon of thyme
- 3 tablespoons of flour
- 3 lb.s of asparagus, trimmed and cut into 1 inch pieces
- salt to taste
- 1/3 cup of heavy cream
- 2-3 tablespoons of lemon juice
- In a large saucepan, melt the butter over medium heat
- Add shallots and thyme and cook until shallots are soft – about 5 minutes
- Add flour, cook until incorporated stirring constantly – about 1–2 minutes
- Add asparagus and 6 cups of water and season with salt
- Cove and bring to boil
- Reduce heat, cover and simmer until asparagus is bright green and just tender – about 3-4 minutes
- Working in small batches, puree soup in blender until very smooth. To prevent splattering, fill blender only halfway and allow heat to escape. Remove cap from hole in the lid and cover with dish towel
- If serving right away, add cream and lemon juice
- To freeze: Leave out cream and lemon juice, cool to room temperature before dividing it into airtight containers (remember to leave about 1 inch space at the top
- freeze up to 2 months
- To defrost: Leave overnight in refrigerator and reheat over low heat. Stir in cream and lemon juice just before serving.
Hope you enjoyed this recipe – please send in your comments, suggestions and experiences, your input is welcomed and much appreciated!