I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
It is officially Spring here in Northern California and that means we have one yummy food that is in-season – Asparagus! We love cooking this veggie up in all kinds of different ways, however this Asparagus Soup recipe is one of my personal favorites. It’s light, tasty and has a great savory flavor that pairs well with any meal or as a stand alone dish.
Asparagus Soup
Author: NorCal Coupon Gal
Recipe type: Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2
This Asparagus Soup recipe is a great way to prepare a light, tasty dish - perfect for Spring!
Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 garlic clove, finely minced
- 1 large leek, cleaned well, white and light green chopped
- 1 lb. asparagus, tough ends broken off, chopped into 1” pieces
- 1 ¾ cup chicken broth (use low sodium if you like)
- Juice of ½ lemon (absolutely necessary; the lemon makes the soup)
- Salt to taste
- Sour cream (optional)
Instructions
- Melt butter and olive oil together in a medium sauce pan over medium heat. Stir in chopped leeks and garlic. Saute for 2 – 3 minutes, or until the leeks soften.
- Add the asparagus and chicken broth and bring to a simmer. Cover and cook 10 – 12 minutes, or until the asparagus is very tender.
- Remove soup from heat and allow to cool slightly. Add to blender and puree.
- After pureeing the soup, place it back in the sauce pan and add the lemon juice.
- Heat the soup to serving temperature and taste. If you find it needs salt, now is the time to add it.
- Let it simmer for a minute or two after adding salt to make sure it dissolves into the soup.
- To serve, ladle into a bowl and top with a dollop of sour cream.
- Enjoy!