Fresh Asparagus Soup Recipe

From Dorothy McNett's Recipe Book.

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Fresh Asparagus Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. So simple, so delicious. You can puree this in food processor or blender if desired, but when using local fresh asparagus it is very special to just slice or dice it. If you have some cooked rice or quinoa, etc. add it as well.

3 tablespoons unsalted butter, or oil as desired
1 onion, diced
4-5 cloves garlic, diced
1 bunch fresh asparagus, thinly sliced (see recipe for Fresh Asparagus)
1 - 2 fully cooked smoked sausage or salami, as desired
4-5 cups vegetable, chicken, or beef broth as desired
1/2 cup freshly grated Parmigiano-reggiano cheese

In heavy bottomed saucepan or Dutch oven, heat the butter or oil and then add the diced onion and garlic. Reduce to simmer and gently cook about 10 minutes to soften and to start to brown just a bit. If asparagus is fairly large, it is best to steam it first (see my recipe for Fresh Asparagus). If it is very fresh and thin stalks, simply slice into small pieces. Either way, when the onion garlic mixture has cooked about 10 minutes, add the sliced asparagus and the diced or sliced sausage or salami. Cook and stir several minutes. Add the broth, bring to a boil, reduce to low and cook 2-3 minutes to blend flavors. Add the cheese and serve.

Recipe created 2014-04-22.

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