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Super Easy Asparagus Soup

February 27, 2011

I know what you’re thinking. “Wait, Joy, it’s not asparagus season yet!” and you’re right. Asparagus season in Michigan doesn’t start until mid/late April (depending on the weather). But I did see California asparagus in Meijer today, which is (at least) better than asparagus from southern South America. But I digress.

My stock of frozen vegetables is quickly diminishing. I found one bag of frozen asparagus from June and decided that must be used. The best (and probably only) thing to do with frozen asparagus is to make soup with it and this has become my go-to winter asparagus soup recipe. This is probably because the original recipe calls for canned asparagus which is a little floppy–just like thawed frozen asparagus.

This is really easy to double, which you may need to do unless you’re just cooking for two people and you don’t want many leftovers.

Super Easy Asparagus Soup

2 C. chicken or vegetable broth

1 lb. asparagus (canned, frozen OR fresh)

2 T. chopped onion

1 C. milk

salt and pepper to taste

In a large saucepan, place broth, asparagus, and onion. Bring to a boil and simmer 5-10 minutes or until the asparagus is soft. Using an immersion blender, puree the soup. Add the milk and re-heat but do not boil. Add the salt and pepper to taste.

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