You know it is asparagus season when there are two recipes posted in one week with the vegetable as the star ingredient! To get the best tasting asparagus, look for very green, slender stalks. The thicker the stalk the more woody the taste. And the less green the asparagus is means the less sun, the less photosynthesis happened, and the less nutrients. So steer clear of the unique looking white asparagus, the traditional colored ones, or purple if you can find it, are packed with more fiber, folate, and vitamins!
20 asparagus stalks
1 onion, chopped
2 garlic cloves, minced
1 tbsp butter
28 oz vegetable broth
1 tbsp lemon juice
.5 cup cream
salt and pepper
toast for dipping
1. Melt butter in large pot over medium heat. Saute garlic and onions for about three minutes. Remove woody ends from asparagus and chop into one inch pieces. Add asparagus and continue to saute for another two minutes.
2. Add vegetable broth, lemon juice, salt, and pepper to pot, bring to a boil, and simmer for 20 minutes.
3. Remove soup from heat and allow to cool for a few minutes. Transfer portions of soup into blender or food processor. Pulse soup until smooth. Repeat until entire soup has been blended. Return soup to pot and pot to stove. Heat on low heat to bring soup back up to temperature. Add cream.
4. Poach egg for instructions, click here and toast bread.