I LOVE SOUP! In the summer it's difficult to find a soup that tastes appropriate, but this recipe is light and springy and absolutely scrumptious. I like to serve it with some sort of toasted bread for dipping.
2 lbs asparagus washed and trimmed into 1/2-1" pieces
1 large yellow onion chopped
3T butter or olive oil
5 cups vegetable broth
2 sprigs thyme
1/3 cup heavy cream
1-3T lemon juice (to taste)
1 cup mozzarella cheese shredded
Salt and Pepper to taste
In large pot over medium heat melt butter, add onion and sauté until transparent. Add asparagus and salt and pepper to taste. Sauté 5 min
Add broth and thyme and simmer covered for 15-20 minutes or until asparagus is tender
Put 3/4 of the mixture into food processor or blender and puree then put back into pot, stir in cream, lemon to taste and cheese.
Salt and Pepper to taste
In large pot over medium heat melt butter, add onion and sauté until transparent. Add asparagus and salt and pepper to taste. Sauté 5 min
Add broth and thyme and simmer covered for 15-20 minutes or until asparagus is tender
Put 3/4 of the mixture into food processor or blender and puree then put back into pot, stir in cream, lemon to taste and cheese.
No comments:
Post a Comment