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Author Notes: I made this recipe up on the spot the other night after picking up some lovely, tender asparagus at the market. It's delicious, surprisingly light, and makes a perfect spring supper when paired with a roasted salmon fillet dressed with a little olive oil, lemon, salt, and pepper. Enjoy! —gretchenabbott
- 4 shallots, peeled and minced
- 1-2 cloves garlic, peeled and minced
- 1 1/2 lb asparagus, cut into 2-inch slices
- 1 small yukon gold potato, peeled and diced small
- 1 handful of small cauliflower florets
- 2 tablespoons butter
- 3 cups vegetable or chicken stock
- 1 teaspoon fresh lemon juice
- sour cream
- basil pesto
- salt and freshly ground pepper to taste
- Melt butter in soup pot.
- Add garlic and shallots. Stir and cook uncovered on low heat for about five minutes.
- Add asparagus, potato, a generous handful of small cauliflower florets, and stock. Bring to a boil.
- Reduce heat, cover loosely, and simmer gently for about fifteen minutes.
- Add lemon juice and stir into soup. Salt and pepper to taste.
- Puree the soup with a stick blender or mash with a potato masher for a chunky consistency.
- Stir a spoonful of sour cream and a spoonful of pesto into each bowl before serving.
- This recipe was entered in the contest for Your Best Asparagus Recipe