Quick and Easy Cream of Asparagus Soup
Sometimes I really can’t think of what to cook. And honestly I don’t even want to think about what to cook. To solve this dilemma I do this weird thing of picking out a cookbook and opening it randomly to a page. Often this doesn’t work so well because I end up with a recipe that I don’t even have the ingredients for. But sometimes, sometimes it works like a charm! I don’t have to think AND I have something tasty I can make. Wonderful!
Today was definitely one of those days. You see, I’m in the middle of a wonderful new feature for Velvet Aroma. Wish I could tell you what – but you’ll see soon enough! Anyhow, when I’m in the middle of programming it’s really hard for me to interrupt myself for anything – let alone food. You’d think this would mean that I could just go on without food. Nope – if I do that I know that I’ll transform into a toddler. Cranky for food and ready to throw a tantrum.
This recipe is adapted from one of my first cookbooks – “The Pleasures of Vegetarian Cooking” by Tarla Dalal. It was given to me when I first spread my wings and flew away from my mom’s home-cooked meals. I wasn’t able to find the book on Amazon – but here are a bunch of other ones written by her.
I hope you enjoy cooking and eating this quick and easy Cream of Asparagus Soup!
Cream of Asparagus Soup
Makes: 4 servings
Ready in: 30 minutes
- 1 tablespoon extra virgin olive oil
- 1 bundle asparagus
- 1/2 large onion or 1 small onion
- 3 cups water
- 1/2 cup half and half or yogurt or fresh cream
- salt pepper to taste
1. Wash and trim the asparagus. Trim by snapping off the edge. Chop into large pieces.
2. Chop up the onion.
3. Over medium high heat, heat the olive oil in a soup pot. Add both the onions and asparagus to the pot. Saute for about 5 minutes till onions become translucent.
4. Add the water and bring the water to boil by turning up the heat to high. Once boiling, lower heat to medium low, cover and let it simmer for about 10 – 15 minutes. Asparagus should be really soft.
5. Using a handblender or food processor blend the soup completely. Be careful – the soup is hot! When you’re ready to serve, add the half and half, salt and pepper. Serve hot.
This recipe is shared at: Gluten Free Wednesdays