Asparagus is a member of the lily family and has been cultivated for more than 2,000 years.  It's a good source of fiber, folic acid, and potassium.  After a few years of nurturing and tending to the asparagus beds, we're finally able to enjoy the fruits of our labor!  Once picking season is over, we'll once again allow the remaining spears to go to "fern" since they provide rich nutrients to the roots for the next season's growth.  But for now, it's time to enjoy!

Because of some generous rainfall and a few days of unseasonably hot weather, these spears took off and grew so fast we knew it was time to make a big batch of something.



I know people have been doing this since the beginning of time, but it is truly amazing to be able to walk out to the garden out back, pick whatever is ready to be harvested and, within a few minutes, turn it into something delicious. 

This week, that something delicious is Cream of Asparagus Soup.  With garden fresh asparagus and a few ingredients, in no time we had dinner and enough to freeze for later.

Cream of Asparagus Soup

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1 teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
3 tablespoons fresh lemon juice

1.  In a large saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.

2.  Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes.

3.  Puree until smooth (see note below).  Stir in cream and lemon juice.  Serve hot.

Note:  This is where an emersion blender comes in handy!  No need to work in batches--with an emersion blender, it’s a one pot process.  Otherwise, work in small batches in a blender or food processor until smooth.

Adapted from Everyday Food, May 2006



Happy May!

those spears are beautiful and the soup is such a great color! Good job!