Asparagus is at it’s lowest price of the entire year right now, at least where I live. I bought a few bundles and used some to make a pot of this amazing soup. If you’d like to stock up (this soup really is that good), simply follow the directions below and stop at Step 3. You can freeze the partially prepared soup well into autumn, then thaw and continue with the last few steps. So easy!
Ingredients (Serves 4)
1 tablespoon olive oil
1/4 cup diced onion
1 clove garlic, minced
1 large Yukon gold potato, peeled and cut into small cubes
2 cups good quality chicken stock
2 cups fresh asparagus, sliced 1/2 inch thick
1/4 cup flour
2 cups fat free half-and-half
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
Step 1) Saute onion for 2 – 3 minutes in olive pol. Add garlic; saute for an additional minute.
Step 2) Add potato cubes and chicken stock; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until potatoes are almost (but not fully) tender.
Step 3) After 5 minutes, add sliced asparagus and simmer for an additional 2 – 3 minutes. ***NOTE: If you are freezing the soup, stop here, cool, and freeze. After you thaw the partially prepared soup, continue with Step 4.
Step 4) Whisk together flour and 1 cup of the half-and-half. Be sure to whisk well and eliminate any flour lumps!
Step 5) Add flour mixture to simmering soup. Stir over low-medium heat for 2-3 minutes, until broth thickens.
Step 6) Reduce heat to low. Stir in remaining half-and-half, salt, and lemon zest.
Step 7) Ladle soup into serving bowls and garnish with fresh asparagus tips if desired. Serve with crusty bread or a spring salad.