by guest blogger Elisabeth Villarroel
None Such Farms’ asparagus is amazing, and going fast. Last weekend we got a bunch of the purple and green stalks and when we went back for more at noon this Sunday there was a sign outside that said “No asparagus until Monday.” Luckily for me, I walked in to find that they had picked just a little bit that morning and were putting out a few containers. I ran over (literally), filled a bag, and was instantly surrounded by other shoppers doing the same. Before I left the store it was just about all gone.
On the drive home my husband and I talked about what to do with our asparagus bounty. We grilled what we bought last weekend and it was delicious, so we considered doing the same but then I remembered seeing a recipe for Cream of Asparagus soup in a newsletter this week so we thought we’d give it a try. The recipe is from Cooking Light, but the ingredients and directions below reflect my adjustments (gluten-free).
Cream of Asparagus Soup
3 cups asparagus cut in 1/2 inch pieces (about 1 pound)
3 cups chicken broth
1 garlic clove, crushed
1 tbsp white rice flour
2 cups 2% milk
Dash of ground nutmeg
2 tsp butter
3/4 tsp salt
Combine asparagus, broth, and garlic in a large saucepan over medium heat. Bring to a boil and simmer for 10 minutes. Pour asparagus mixture into blender or a separate bowl and use an immersion blender to blend until smooth. Add flour to saucepan and gradually add milk stirring with whisk until blended. Pour asparagus mixture back into saucepan and bring to a boil. Reduce heat to simmer and stir constantly for 5 minutes. Remove from heat, add butter and salt, and serve.
This turned out delicious – all thanks to None Such Farms’ awesome asparagus. And any recipe that can be made during my baby’s naptime is a winner in my book. This was quick and I got to use all the gorgeous asparagus, so this recipe wins twice.
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