Lately, I have been loving Kansas City's local magazine, Tastebud. It claims to be Kansas City's guide to food drink, places and people. There are many recipes that I have already clipped and stashed away for future use, but there was one recipe that has been on my mind for a few days. It was the recipe for Fresh Apsaragus Soup.
At the market this morning, I just happened upon this cute local farmer selling the most gorgeous fresh asparagus I have seen this season. Needless to say, I snatched it up in hopes of creating this yummy soup. I am on this no-dairy dietary plan, so I might have to make a few substitutions. We'll see how it goes.
Tastebud recipe
serves 4
INGREDIENTS
· 1 lb. fresh asparagus, chopped
· 1 can chicken broth
· 2 tbsp. flour
· few grains of pepper
· 1/2 cup sour cream
· 1/2 cup chopped fresh onion
· 2 tbsp. butter or margarine
· 1 tsp. salt
· 1 cup milk
· 1 tsp. fresh lemon juice
INSTRUCTIONS
· Cook asparagus in covered sauce pan with onion and 1/2 cup chicken broth for about 6-8 minutes or until asparagus is just tender.
· Blend in blender or food processor until smooth.
· Melt butter or margarine in same saucepan. Blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point.
· Stir in asparagus puree and milk.
· Take a few spoonfuls of hot mixture and stir into the chilled sour cream. Mix a bit and then add the sour cream to the soup.
This just ensures that the sour cream will blend in nicely.
· Add lemon juice.
· Heat to serving temperature, stirring frequently.
· Serve with a sprinkling of fresh chives.
Mangia!
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