Lately, Hubby, Roomie and I have been consuming a lot of homemade soup.
I love soup and I love finding new recipes and making up recipes for soup.
I also really enjoy having friends and family over for dinner, or snacks and games. I love playing hostess. And lucky for me, my friends and family love eating and playing games and just hanging out!
Since Hubby and I have been a one-income family since moving back from Mexico (well, before that actually) and money’s been tight, we can’t go out to eat very often. So when friends suggested doing dinner sometime soon, right after we moved back, I suggested making dinner and divying up the side dishes!
Our friends were all for it! It’s kinda become a weekly event now. Every Tuesday is Soup night at our house. Not only do we get to eat good food and spend time with friends, one friend is expanding her vegetable repetoire!! (I’m very proud of her for trying new veggies and incorporating them into her diet!)
This past Tuesday, I made Creamy Asparagus soup and even learning to love veggie friend loved it! This is great for those not so fond of asparagus and those that like it as well!
What ya need: (this can easily be modified to feed two people or a crowd; these measurements fed 5 people with lots of leftovers for lunch the next day!)
2 Tbsp. butter (or there ’bouts)
3 bunches thin-stemmed asparagus, broken up with woody ends broken off.
2 small, sweet or yellow onions, sliced
2 medium russet potatoes, peeled and cubed
2 large carrots, peeled and sliced
2 stalks celery, sliced
8 cups (or about 56 oz) chicken or vegetable stock/broth (I use boullion cubes-8 cubes and 8 cups of water)
1 cup half-n-half, cream or whole milk (depends on how healthy you prefer)
onion powder, garlic powder, season salt (I use Johnny’s), table salt, and pepper. All to taste.
This is What You Do:
1. In large soup pot, or dutch oven, or heavy bottomed pot; toss in butter, onions, carrots, and celery. Cook until you get brown sticky bits on the bottom of the pan. Add the asparagus, stir to coat everything. Let cook for 2-3 minutes.
2. Add in all of the broth/bouillion cubes and water/stock. Cover and bring to a boil.
3. Let simmer until asparagus starts falling apart.
4. Using an immersion blender, blend well. If you don’t have an immersion blender, you can use a food processor or a regular blender, blending the soup in batches until all the soup is blended.
5. Let soup cook down for 10 or so minutes (this step is optional and not completely necessary if you and your brood are starving!)
6. Add in seasonings and stir to mix. Once mixed, add in the half-n-half/cream/whole millk!
Serve and enjoy!!!
I thoroughly enjoy this soup and plan on making it many more times!
Let me know what you think of it in the comments below. If you liked it, didn’t like it. If you tweaked the recipe, what you left out, or what you added! I’d love you thoughts, opinions and comments!
And if you have a soup recipe you love, and would love to share, I’d gladly enjoy trying it out!!!
Happy Soupy Tuesdays!!