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