Back when I posted the asparagus in the market stall photosets, I got an ask from a follower if I had any asparagus recipes, so here is my first recipe. Asparagus Soup Serves 4 2 garlic gloves2 leeks4 T butter2 pounds asparagus4 cups vegetable broth1 cup crème fraîche1/2 cup parmesan cheese, shreded (not the kind in the green can ;)salt/pepperjuice of half a lemonoptional: Crostini with melted parmesan cheese required equipment:BlenderLarge Soup panextra containerwhisk Prep:chop the garlic and leekschop the asparagus in 1.5 inch pieces.  It doesn’t have to be pretty, these babies soon have a date with the blender ;) Directions: In a soup pan, over low heat, melt the butter, toss in the garlic and leeks and simmer for 5-10 minutes until tender. add salt and pepper. Add in the asparagus and cook for another few minutes. Add the vegetable broth and lemon juice, then turn heat up to high and bring to a boil, then lower the temp to low, and simmer for 10 minutes, covered. Stir in the parmesan cheese and simmer for 5 more minutes, melting the cheese. add salt and pepper to taste. Dump the contents of the pot into the extra container, you may want to let it cool for health and safety reasons, or you can live dangerously like me and blend the boiling hot liquid.  Blend the soup in batches in the blender, until it is really smooth.  Dump the blended batches back into the pan. Return the pan to a medium low heat, and whisk in the crème fraîche.  Do not allow it to come to a boil. Once heated, ladle into bowls and add a dollop of crème fraîche and enjoy :) optional: Crostini with melted parmesan cheese place the crostini on baking sheet and sprinkle parmesan cheese on, place in the oven on low head until the cheese is slightly melted.
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Back when I posted the asparagus in the market stall photosets, I got an ask from a follower if I had any asparagus recipes, so here is my first recipe.

Asparagus Soup

Serves 4

2 garlic gloves
2 leeks
4 T butter
2 pounds asparagus
4 cups vegetable broth
1 cup crème fraîche
1/2 cup parmesan cheese, shreded (not the kind in the green can ;)
salt/pepper
juice of half a lemon
optional: Crostini with melted parmesan cheese

required equipment:
Blender
Large Soup pan
extra container
whisk

Prep:
chop the garlic and leeks
chop the asparagus in 1.5 inch pieces.  It doesn’t have to be pretty, these babies soon have a date with the blender ;)

Directions:

In a soup pan, over low heat, melt the butter, toss in the garlic and leeks and simmer for 5-10 minutes until tender. add salt and pepper.

Add in the asparagus and cook for another few minutes.

Add the vegetable broth and lemon juice, then turn heat up to high and bring to a boil, then lower the temp to low, and simmer for 10 minutes, covered.

Stir in the parmesan cheese and simmer for 5 more minutes, melting the cheese. add salt and pepper to taste.

Dump the contents of the pot into the extra container, you may want to let it cool for health and safety reasons, or you can live dangerously like me and blend the boiling hot liquid.  Blend the soup in batches in the blender, until it is really smooth.  Dump the blended batches back into the pan.

Return the pan to a medium low heat, and whisk in the crème fraîche.  Do not allow it to come to a boil. Once heated, ladle into bowls and add a dollop of crème fraîche and enjoy :)

optional: Crostini with melted parmesan cheese

place the crostini on baking sheet and sprinkle parmesan cheese on, place in the oven on low head until the cheese is slightly melted.