Monday, March 25, 2013

Asparagus Soup

Spring is here! Here in SF, here's how we decided to celebrate the arrival of spring: with a hot cup of soup. We used asparagus, though. That makes it spring-like, right?

H introduced me to the idea of asparagus soup. And, while I'm a big fan of my green veggies, green veggie soup seemed like a wild (and weird) concept. I went with it anyway. Life is an adventure. Plus, we used the Blendtec, so no matter the end result, at least I knew the process of making it would be exciting.

The soup was a-mazing. Beyond all expectations. We gulped down every sip and licked our bowls clean.
Put any reservations aside, and make this. It's as delicious as it is healthy!


Asparagus Soup
2 servings (as a stand-alone dish); it will serve plenty more if using as an appetizer or side dish

6 oz asparagus, ends trimmed and cut into 1-2 inch pieces
1/2 onion, roughly chopped
3 cloves garlic, roughly chopped
2 cups vegetable broth
1 avocado
salt, to taste
pepper, to taste
Sriracha, to taste
1 tbsp gruyere cheese, for garnish

Heat oil in medium-sized skillet, and add onion and garlic. Saute until onions are translucent. Add asparagus to pan, and cook for additional 1-2 minutes. Pour vegetable broth into pan, and cover with lid. Cook until asparagus is tender (you can test the tender-ness by piercing the asparagus with a fork; when it pierces easily, it's done). Salt & pepper the mix. Once cooked, pour into Blendtec (or food processor, or use an immersion blender). Add avocado and hot sauce, if using, to Blendtec also. Press "Soup" button on Blendtec, and let the magic happen. If using a food processor or immersion blender, you'll want to continue to use them until you have a puree-like texture. Pour into bowls, and garnish with more hot sauce, if desired, and sprinkle with gruyere cheese.

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