Asparagus Soup; Weekly Menu Plan

I managed to find one last bunch of green asparagus for the season.

Mon mari would not normally agree to use asparagus in soup….Sacrilege!

But, as he's otherwise engaged (and only eating white food, poor lad), I can do what I want!

Asparagus Soup Asparagus Soup

1 medium onion (about 4oz, 125gr)
1 medium potato (about 4oz, 125gr)
12oz (350gr) green asparagus (16oz (500gr) bundle, trimmed)
1 1/2 – 2 cups chicken stock
2 tsp butter
2 tbs Greek or plain yogurt

Chop onion. Trim asparagus and cut into 1" (2.56cm) lengths. Reserve 2 – 4 tips for garnish. Roughly chop potato. Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add asparagus, potatoes and stock. Bring to a boil, cover, reduce heat and simmer until potatoes are done, about 15 minutes. At any time, drop in the reserved asparagus tips and boil for 2 minutes. Remove and set aside.
When potatoes and asparagus are tender purée in blender, using only as much stock as needed, reserving the rest. Add as much of the remaining stock to get your preferred consistency. Add more chicken stock if you like. I used 2 cups. The soup can be served hot or made ahead to this point, chilled and served cold.
To serve: ladle into soup plates, put 1 tbs yogurt in the center and garnish with asparagus tips.

In addition to the above, for the week of May 30, we have Salami Mini Frittatas, Smoked Cod, Grilled Lamb Chops with Basil Mustard Butter, summer salads and more…

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Bon Weekend!

Tomorrow: How I know the local snakes don't taste like chicken…..

11 thoughts on “Asparagus Soup; Weekly Menu Plan”

  1. The last one, poor girl, in Northern Germany the season had just begun. I wish I could send you some asparagus from here

  2. Gosh, Katie, I made an almost identical soup yesterday, with asparagus from the local asparagus farm. We are right in the middle of the season here — with fresh picking for perhaps another week or so — and I’m stockpiling this soup (without cream) in the freezer for later in the summer. Yum!

  3. Ooh, I made a very similar soup last week as well. It was an experiment to try using my new immersion blender for the first time and I am in love! (With the blender AND the soup!)
    I’m so sad that asparagus season is ending, though hopefully we’ll get another week or two of fresh asparagus here in New York… I wanted to go to the farmers’ market this morning but some crazy intense thunderstorms are scaring me away. Sigh.

  4. Tanna, wine with everything!
    cookiecrumb, his is a recent and fleeting devotion… and involuntary bit he’s rather enjoying it so far!
    Ulrike, enjoy it… I’ll just be jealous…
    Like you probably were for the past 2 months ;-))
    Poppy Fields, because he is enjoying the tender ministrations of the French Health Care system….
    Lydia, I actually prefer it without cream…Mine didn’t last long enough to hit the freezer.
    Collen, big white dog…photo added!
    Joanna, immersion blenders are the wonder tool of the kitchen! Thunderstorms? My dogs go nuts…crawl under my desk and pee on the rugs… Fun!

  5. I love soups at any time of the year made with any sort of vegetable. Asparagus is one of my favorites. Fortunately, we are usually able to purchase fresh asparagus from the market just about any time of the year…though, it is not grown in my state of the U.S. I, especially, like the creamed asparagus soup served chilled…but have never topped the soup with a dollop of yogurt, which I will do the next time I prepare it with your recipe.

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