I had to add the first tomato from my plant

I have been of an asparagus binge lately, as I want to catch them before the season is completely over. Lovely, thin stemmed, bright green asparagus. If there is one vegetable one shouldn’t mess with, that vegetable is asparagus. To better enjoy the flavor, when I make soup, I forgo even the basic steps of sautéing onion or mire-poix and I don’t bother adding cream to my puree.

What’s left of my home-made mayo

In asparagus binge mode, tonight I used half of the bunch I bought to make a simple soup and the rest I steamed and served with home-made mayonnaise. That’s right – have you ever tried? It makes the jar stuff pale. But I will keep that for another post.


1 1/2 pound Asparagus

5 C Vegetable Stock

1 Large Potato, peeled and cubed

A/N Salt and Pepper

  1. If your asparagus is thick, peel it and chop off the end of the stems. Otherwise, just chop them.
  2. Put them in a pot with the cubed potato. Add the vegetable stock and bring to boil.
  3. Add salt and pepper to taste and let simmer until the vegetables are tender, about 15 minutes.
  4. Let cool and puree with a hand-held blender or a regular blender.
  5. Taste and adjust seasoning. Add a few drops of lemon juice and drizzle some good olive oil.
  6. Alternatively, omit the lemon and add some heavy cream or sour cream. Can be served warm or cold.

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