Michigan Asparagus Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb asparagus
- 5 celery ribs
- 1⁄2 cup fresh parsley
- 1⁄4 cup fresh chives
- 1⁄2 small red onion
- 1⁄8 teaspoon salt (to taste)
- 1⁄8 teaspoon pepper (to taste)
- 1 cup summer savory (to taste)
- 1⁄8 teaspoon rosemary (to taste)
- 3 tablespoons half-and-half
- 1 cup vegetable broth (reserved from cooking veggies)
- 1⁄2 cup chicken stock (optional)
directions
- If you can find summer savory- and it's fresh- that is the key to making the best asparagus soup. If not, add the rosemary in-- to taste-- instead.
- Chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy.
- Let the veggies cool, drain them and reserve the broth.
- Blend the veggies and herb mix with one cup broth to high heaven! Sometimes there are little strings from the celery, but I don't mind that. To avoid this, chop up the celery more before cooking.
- Return mixture to the pot and add the rest of the ingredients, heating slowly.
- Be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.
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RECIPE SUBMITTED BY
I am learning to cook on my own in college!