I know it’s a stretch when I count the garnish on my soup, but our garden is struggling. 

Asparagus soup is one of those dishes I have an opinion about.  It should only have four basic ingredients: asparagus, onion (or leek or shallot), stock, and dairy (milk, butter, cream, or some combination).  Anything else will overwhelm the asparagus.  Here’s the one I made for our lunch today.

Creamy Asparagus Soup
Serves 2

1 T. butter
1 large leek, sliced
1 pound asparagus, cut in smallish pieces
3 cups chicken stock
1/2 cup half-and-half
lemon juice, salt, and pepper to taste
chopped chives for garnish

1. In a pot big enough to hold everything, heat the butter over medium heat. Add the leek and saute until it wilts and begins to brown, 5-10 minutes.

2. Add the stock and asparagus and bring to a boil. Cover the pot and simmer until the asparagus is tender, about 5-10 minutes.

3. Add the half-and-half and continue cooking just long enough to warm it up. Take the soup off the heat, and puree it in a blender (or use an immersion blender). If it’s too thick, add a little more water or stock. Season with lemon juice, salt, and pepper. Sprinkle chopped chives on top.

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