When I was a very young woman I moved to New Jersey. I was befriended by Joanne. Joanne was like a glass of Prosecca – she just bubbled. She made everything fun. She loved to entertain and cook and her attitude toward food could be defined by her signature statement, “you don’t have to be hungry to eat.” Joanne was the big sister I never had. Every time I made a a child rearing mistake, and believe me I made some doozies, she cheered me up and made me laugh by telling me how she had made an even bigger mistake and her children were still alive. It was Joanne who showed me how to take the regal asparagus stalks and turn them into a silken, spring green soup that filled the kitchen with the scents of freshly mowed grass and crisp, clean spring rain. So making this asparagus soup always brings back memories of a wonderful woman who I very much miss.
Spring Asparagus Soup
“It isn’t easy being green but green is the color of the earth.” Kermit The Frog
- 2 tablespoons EVOO
- 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
- 2 medium Idaho potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
- 1 large box of white mushroom sliced thinly reserving some for garnish
- 3 cups low-sodium vegetable broth or chicken broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces, reserve the tips of 1/4 lb.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tsp of nutmeg
- 1/2 tsp of herbs provencal
- 1/2 cup creme fresh plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)
- Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks, mushrooms and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes.
- Add the broth, asparagus, salt, pepper, nutmeg and herbs provencal. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 20 to 30 minutes.
- With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!)
- Return the blended soup to the pot and let cool a few minutes. Stir in the creme fresh, then season to taste with additional salt and pepper.
- Garnish with yogurt and very thinly sliced mushrooms and asparagus crowns.
Special note: low fat greek yogurt can substitute for creme fresh
See you soon, ❤️💕Bernadette