So I never quite appreciated the differences in cameras until I got a digital SLR camera. Unfortunately my Canon Rebel is being repaired right now, so you’ll all have to less-pixelated and slightly blurry photos. I stockpiled some recipes and photos to post while my camera was being repaired, but some of these recipes were just too good NOT to share!
As Betsy and I continue our Seasonal Potluck with asparagus, I have been trying to find recipes that use asparagus in ways that I have never prepared it before, as well as some more traditional recipes. Not that an asparagus soup constitutes any type of culinary breakthrough, but it was first in my kitchen! I garnished this soup with homemade croutons, but some crusty bread alone would be a great accompaniment.
Creamy Spring Asparagus Soup, serves 4
adapted from Whole Foods Market
Ingredients
1 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Sea salt and ground pepper
2 tablespoons chopped chives
Directions
Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with croutons and serve.
