As the end of the asparagus season nears, here is a great recipe for asparagus soup you should definitely try! As we are in a bit of a heat wave right now, making soup might not be appealing, so another great way to enjoy your fresh asparagus is by grilling it on the barbecue. Check out the recipes below!
Take a one pound bunch of asparagus, chop off and discard the woody ends. Put the remaining asparagus on a pan, that can be put on the barbeque. Drizzle some olive oil, salt to taste, and add some sesame seeds and/or sunflower seeds to the asparagus. Put the pan on the barbecue, and cook to your liking. I personally like it a bit crunchy. You can also add some balsamic vinegar after it hs cooked.
1 tablespoon of olive oil
1 medium sized onion, chopped
2 garlic cloves, chopped
1 pound of asparagus
5 cups of vegetable or mushroom broth
1 cup of milk
Salt and pepper to taste
Add the chopped onion and olive oil to a pot; cook the onion for several minutes, until translucent. Add the garlic, and cook for one more minute.
While the onion and garlic are being sauteed, chop the woody ends of the asparagus off, and discard. Chop the top of the asparagus off, and set aside. Chop the remaining asparagus into one inch pieces.
Add the vegetable or mushroom broth to the onion and garlic. Once the broth comes to a boil, add the asparagus. Turn the heat down to medium, and let simmer for 20 minutes, or until the asparagus is cooked through.
Add the milk, and let simmer for several more minutes.
Put soup through food processor or use an immersion blender.
Salt and pepper to taste.