I’m not in some crazy dream where I somehow magically made my way back to fall, am I?
I mean, for days now we have had cold weather and rain. My tomato plants look pitiful and I have been tempted a couple of times to turn the heat back on. Last time I checked, the calendar said May but the weather seems to say something different.
This is soup weather.
I really thought I was done with soup weather. Don’t get me wrong, I was excited to start making gazpacho, but this weather- this weather calls for real soup. So again, I give you one more asparagus recipe (as if you could ever have too many!) Creamy, dreamy soup that is actually kind of deceiving. There isn’t much cream to be found in this recipe (and honestly, I thought about leaving it out all together.)
So, I guess I can’t complain too much about the weather- at least I can still warm up with some soup!
- 1 pound asparagus
- ½ none onion
- 2 tablespoon olive oil
- 1 clove garlic
- 2½ cup vegetable broth
- 1 sprig rosemary
- ¼ cup white wine
- 2 tablespoon heavy cream
- ¼ cup parmesan cheese
- In a medium bottom, heat olive oil. Add onions and garlic, sauteing until tender, about 5-6 minutes.
- Dice asparagus, reserving the tips (will add after pureeing). Add asparagus stalks and white white to onions. Cook until most of wine has evaporated. Pour in broth and rosemary. Bring soup to a boil, then reduce heat to a simmer. Cook until asparagus is tender. Remove pan from heat and using an immersion blender (or a regular blender, just be careful), puree mixture until no chunks remain. Return pot to heat and add asparagus tips. Continue to cook over medium-low heat until tips are tender, about 3-4 minutes. Remove soup from heat and stir in cream and parmesan. Pour into bowls and garnish with rosemary, parmesan, or croutons.