Spring Soup

One of my favorite things about Spring time is that asparagus is in season. I'm not sure when I started liking it so much but all of a sudden it seems to be one of my very favorite vegetables. We eat it as much as we can when it's in season, and if it looks good out of season we eat it then too!

It's great grilled, roasted, sauteed...just about any way you can imagine preparing it I'll eat it! Last night I made Cream of Asparagus Soup. I only make this when the asparagus is in season, otherwise its just not as good. I know it may not sound like it would be a very appetizing soup, I actually made it last year thinking I was making it just for my husband, he has always been a huge asparagus fan and as I said its only become a favorite of mine recently. But once I tried the soup I loved it! It has a smooth velvety texture and rich yet very fresh flavors. It also freezes nicely so you can divide the batch in half, then you have a meal ready for future use. I do usually try to stay away from cream soups but this recipe only calls for 1/3 of a cup which isn't so bad when you think about how many servings that is going into to (about 8).

This is a suprisingly delicious soup, and it makes a great light, healthy dinner or a yummy accompaniment to any sandwich. Try it this Spring, I promise you won't be dissapointed!!

Cream of Asparagus Soup

3 lbs. of asparagus roughly chopped (i cut mine in thirds)

5-6 large shallots chopped (@ 2 cups)

3 tablespoons butter

2 tablespoon fresh lemon juice

1/3 cup heavy cream

salt to tast

pepper to tast

Add butter to stock pot and heat over medium heat until melted. add shallots and until translucent (about 2 minutes). Add the asparagus and 6 cups of water. Bring to a boil then lower heat to a simmer and cover, cook until just tender and bright green in color (about 3 minutes). Season heavily with salt. Add pepper to taste. Blend all ingredients in a blender, or use a stick blender if you have one i find this to be easier as you can do it right in the pot and you don't have to worry about the soup flying everywhere out of the blender. If you use a regular blender do it in batches and make sure to leave room for the steam to escape out of the top.

If serving right away add the cream and the lemon juice, if freezing you can add that right before you serve.