Asparagus season is here! What better way to celebrate it then with a pot of homemade asparagus soup – especially since the weather has once again gone below seasonal.
A short drive from our house is Barrie’s Asparagus Farm and Country Market. When we first moved here, this great little spot only sold asparagus and rhubarb during May and June, but over the past few years they have evolved into a fabulous place to get tons of local products and produce. You can get local cheeses, jams, pickled products, a variety of flour and seasonal fruits and veg. They even raise their own pigs now and sell the most amazing sausages. Try the hot one’s, you’ll love them – and they’re not greasy like store bought sausages.
This asparagus soup recipe is theirs and I wanted to make sure to give them credit. When asparagus season is coming to a close I typically make up a few batches of the asparagus puree and freeze it so that I can make a few batches over the summer. Asparagus soup is even great served cold on a really hot humid day.
Barrie’s Fresh Asparagus Soup
Cook in covered saucepan:
1 lb fresh or frozen asparagus, chopped
¼ cup chopped onion
1 cup chicken broth
When asparagus is tender, it can be blended until smooth into a puree. (This can be done ahead and frozen)
Heat in saucepan:
2 tbsp. butter or margarine
2 tbsp. flour
½ tsp. salt
Into this stir: additional cup of chicken broth
Asparagus puree (prepared earlier)
1 cup of milk
Stir until boiling
Stir a little of the hot soup mixture into ½ cup sour cream or plain yogurt.
Stir this back into the soup, then add 1 tsp. fresh lemon juice.
Heat to serving temperature. Sprinkle with fresh chives.