|Source for Photo - Simply Recipes|
I thought I would share one of my favorite Easter recipes, asparagus soup. It is the perfect start to Easter dinner or any meal for that matter, warm and creamy. But the greenness of the soup lends itself well to spring. And the fact that asparagus is the best spring crop, hands down, is also a plus.
2 Tablespoons butter
1 medium onion, chopped fine
1 garlic clove, minced
3 cups fresh asparagus, cut in one inch pieces
2 1/4 cups chicken broth
1/4 teaspoon red pepper flakes
3 ounces cream cheese
2 Tablespoon sour cream
small bunch fresh snipped chives
In a large saucepan, melt butter. Add onions & garlic. Sauté until tender but not brown.
Add asparagus, broth and red pepper flakes. Bring to a boil then reduce heat and simmer, covered, for 10-15 minutes or until the asparagus is tender.
Pour the soup in the blender a few cups at a time and process until smooth. ***Use caution when blending hot liquids as the pressure will cause the soup to spew out of the blender and scald you. The best way to avoid this is to slightly vent the top of the blender and cover the vent with a wet paper towel. Keep a firm hold on the lid while blending.
Add the cream cheese and sour cream to the last asparagus addition in the blender.
Return to the pot and reheat before serving. Top each bowl with a few snips of chives and Enjoy!