Sunday, October 27, 2013

Asparagus Soup

I got an immersion blender last year for Christmas. I love it. Really. It's the coolest kitchen gadget. Of course it shall always be outranked by a spatula in terms of usefulness, but whatchyagonna do? I'm not sure an immersion blender and a spatula would be of any use combined, but what do I know?
I spent all weekend (3 days, since its the end of the quarter!) with Herbie.
Quality time seems to have helped him warm-up (or at least we got to know each other better)

The weather's been freezing though, so it's a soup weekend.

"Carry on My Wayward Son" Kansas


3 cups of asparagus, cleaned with ends removed and sliced into thirds
2 cups of vegetable or chicken broth (I used chicken broth)
1/2 tsp of dried thyme
1 bay leaf
1 garlic clove, minced
1 tbsp flour
2 cups of low fat milk
Dash of nutmeg
2 tsp of butter
Sea salt and fresh cracked pepper to taste


Zest of one lemon. In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.

Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from heat, and stir in butter, lemon zest and sea salt and black pepper to taste.

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