Soup in the summer?
I usually think of soup as being a fall and winter dish, but in the last few years, I have seen recipes for cold fruit soups. These soups use fresh fruit, yogurt and juice of some sort and they’re served for a brunch or dessert. Then there are vegetable soups served cold using fresh veggies with a tomato juice base and spices. Today I am sharing a recipe that can be served either cold or hot - your choice. It’s equally good served either way. I hope that you agree!
Cream of Asparagus Soup:
2 lbs asparagus, trimmed, cut off tips (set aside) and cut stalks into 2 inch chunks
6 Tbsp butter
1 cup coarsely chopped onion
6 Tbsp flour
2 cans chicken broth
2 cups half and half
1 Tbsp dill weed
salt and pepper to taste
Steam asparagus tips in small amount of water for 1 minute; cool in ice water, drain and set aside. Melt butter. Add chopped asparagus stalks and onion; cook for 8-10 minutes until onion and asparagus tender, add flour, cook 2-3 minutes, then add broth and cook for 10 minutes. Puree in small batches in blender, then add half and half, return to soup pot, add dill weed, salt and pepper, reheat gently, add cooked asparagus tips. Serve hot or cold.
Enjoy our warm summer weather! Don’t forget the sunscreen! Have a great week!
I usually think of soup as being a fall and winter dish, but in the last few years, I have seen recipes for cold fruit soups. These soups use fresh fruit, yogurt and juice of some sort and they’re served for a brunch or dessert. Then there are vegetable soups served cold using fresh veggies with a tomato juice base and spices. Today I am sharing a recipe that can be served either cold or hot - your choice. It’s equally good served either way. I hope that you agree!
Cream of Asparagus Soup:
2 lbs asparagus, trimmed, cut off tips (set aside) and cut stalks into 2 inch chunks
6 Tbsp butter
1 cup coarsely chopped onion
6 Tbsp flour
2 cans chicken broth
2 cups half and half
1 Tbsp dill weed
salt and pepper to taste
Steam asparagus tips in small amount of water for 1 minute; cool in ice water, drain and set aside. Melt butter. Add chopped asparagus stalks and onion; cook for 8-10 minutes until onion and asparagus tender, add flour, cook 2-3 minutes, then add broth and cook for 10 minutes. Puree in small batches in blender, then add half and half, return to soup pot, add dill weed, salt and pepper, reheat gently, add cooked asparagus tips. Serve hot or cold.
Enjoy our warm summer weather! Don’t forget the sunscreen! Have a great week!
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