It’s that time of year.
No, I’m not talking about the third week in January, the worst week of the year. (Stock brokers around the country can attest to this! But no, that’s not what I mean.)
OK, well, I am. A little.
I’m talking soup. And it’s soup time because, well, it’s cold outside and a nice hot soup warms the house and the soul. (Won’t help your stock portfolio, though. Sorry.)
I talked to my mom earlier this week, and she assured me she was staying indoors (away from the bone chilling temps in central Minnesota), keeping busy. Making soup. Chili. Minestrone. Something called Barley Burger Soup (you had me at “barley,” Mom).
So I made soup for supper, even though my Beloved proclaimed “yuck” (fine, enjoy your boxed macaroni and cheese).
I’ve posted a recipe for “Cream” of Asparagus Soup in the past, but that recipe was a faux cream version. This one actually calls for a half cup of half and half. Because, why not?
I also cleaned out my fridge. Because that’s what a good soup is for. Using stuff up. Plus it turns a greenish asparagus soup into a more golden hue. Like the sun.
I hope you enjoy.
Cream of Asparagus & Orange Leftovers Soup
- 2 tablespoons olive oil
- 1 carrot, peeled and sliced
- 1 stalks celery, chopped
- 1/2 yellow onion, chopped
- 1 clove garlic, smashed
- 1/2 leftover red pepper, chopped (bonus if it’s roasted)
- 20-25 spears asparagus
- 1 cup leftover baked potato and baked sweet potato (I knew I’d find a use for this!)
- 2 cups chicken broth
- zest of 1 lemon
- 1/2 cup half-and-half
- Shredded parmesan to garnish
- Break tough ends off asparagus and separate tips to use later. Roughly chop remainder into 1-inch pieces.
- Heat olive oil in a largish sauce pan and add all vegetables except asparagus tips and leftover baked potatoes. Saute until onion is translucent.
- Add chicken broth. Simmer for 30 minutes or so until vegetables are tender. Add potatoes 5 minutes from the end; they’re already cooked and you just need to warm them up. Add lemon zest at the very end, right before blending.
- Using an immersion blender, blend until smooth. Add asparagus tips and simmer for 6-8 minutes (until tips are tender). Stir in half-and-half and warm (don’t boil), and add salt and pepper to taste. Serves 2. Garnish with parmesan and fresh cracked pepper.