Spring has Sprung!! Spring time means Asparagus. My in-laws heading to Hawaii for a week means they left me with two big bundles of fresh asparagus! Did you know Asparagus is a member of the lily family? I didn’t either, but it’s true!
Great for your heart, filled with folate, potassium and low in sodium, Asparagus is also a natural diuretic. So ladies, if you puff up like a blow fish certain weeks out of the month, have some Asparagus soup.
Soup is a fast and easy way to deal with an abundance of this lovely veggie.
2 bunches of Asparagus, chopped into 1 inch bits.
One onion chopped
Garlic if you like it
5-6 Cups of vegetable broth
Toss it all in a pot, bring to a boil, then simmer about 15 minutes or until the Asparagus is soft. Use a handy immersion blender (stick style blender) to blend it all together in the pot. If you don’t have an immersion blender, use your food processor or regular blender. Keep the batches small, and the lid vented so the steam can escape.
If you like roasted garlic, roast it first, then added it to the soup just before blending.
You can top it with croutons, or toast some garlic bread to have with your soup. If you aren’t dairy sensitive, a dollop of sour cream makes a nice garnish.