Creamy Asparagus soup

Views: 1,141
Added: Sun. Apr 19, 2009 6:39pm
Posted in: Cooking

Prep time: 10 min Cook time: 40 min Serves: 6 2 tsp extra-virgin olive oil 1 onion, chopped 1 large baking potato, peeled and cut into 1-inch cubes 1/2 tsp dried thyme 1 (32-oz) carton vegetable broth 1 lb fresh asparagus, trimmed and cut into 1-inch pieces 1 C evaporated milk 1/4 tsp sea salt 1/4 tsp freshly ground pepper - Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the potato and thyme; cook, stirring frequently, until well coated, about 1 minute. Stir in the broth and asparagus, bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Stir in the evaporated milk, salt, and pepper; cook until heated through, about 5 minutes. - Let the mixture cool about 5 minutes. Pour into a blender and puree, in batches if necessary. Divide the soup umong 6 bowls and swirl 1 Tbsp sour cream into each serving.

Jackie Carlin
GB Staff
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Posted 1:34pm April 27th, 2009
That sounds delicious! Katy and I were just talking about new veggie recipes today because I have a baby (OK, I must start admitting that she's almost a toddler now!) that I'm trying to expose to as many vegetables as I can. This sounds like something that's delicious and kid friendly!

Thanks for the recipe!
Boomer Bike Chick
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Posted 6:09pm April 20th, 2009
Katy - it's so good I never have enough to freeze =)
Katy
GB Staff
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Posted 10:20am April 20th, 2009
Yum! I bet this would freeze well ... I'll bookmark this recipe to try out soon. Thanks!

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