Here's a favorite spring time recipe for asparagus soup. It's been a very long time since I grew my own asparagus but I have always loved eating it in the spring. I came upon this recipe in the Fulton Elementary Cookbook which was the school I used to teach at. The cookbook was published in 2002 and I was given a copy by one of my students because his illustration was selected for the cover.
Asparagus Soup
1 T. butter
1 small onion chopped
1 T flour
4 cups chicken broth
1 lb. asparagus cut in 1 inch pieces
1 tsp savory
sour cream or plain yogurt
chives
Melt butter. Add onion and saute until tender. Add flour and stir in to cook.
Gradually add chicken broth then bring to a boil. Add asparagus and savory and simmer about 25 minutes. Use an immersion blender to puree entire contents of your soup pan. Serve with dollop of sour cream and a sprinkle of chives. (The chives and savory came from the herb garden and mentioned on Tuesday's post.)
