by guest blogger Elisabeth Villarroel

None Such Farms’  asparagus is amazing, and going fast. One year we got a bunch of the purple and green stalks and when we went back for more at noon the following 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 veggie 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 Farm! 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.

Look for Bucks County Taste on Facebook and Twitter!

5 Responses to Fast and easy cream of asparagus soup

  1. Jen says:

    that sounds delicious!! we love their asparagus also – a yummy new way we’re doing this year is shaved with a veggie peeler. top with a lemon vinaigrette and parm shavings, simple and refreshing! it only works with the farm asparagus, on the day of, because we’ve found supermarket asparagus to be bitter when eaten raw.

  2. let's eat! says:

    […] out a recipe for gluten-free (treenut-/peanut-/sesame-free) Cream of Asparagus soup on Bucks County […]

  3. […] was inspired by Lynne Goldman, author of Bucks County Taste, and her asparagus soup post.  So on this last trip to the farm, I used the asparagus for some soup of my […]

  4. Jen says:

    As promised, here is my Thai Coconut Asparagus Soup recipe:
    It was great seeing you again!

  5. […] needed to boost that brain power. If you’re into a nice spring soup, try out this recipe for cream of asparagus. Asparagus is also easy to steam, sauté, or bake it with a side of fish (like […]

We'd love to hear your thoughts!

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Customized Social Media Icons from Acurax Digital Marketing Agency
%d bloggers like this: