It’s asparagus time, here is a delicious soup I made for Kenny using mostly stems leftover from pickling asparagus this week. We had with a salad and some crusty bread I purchased at the market this weekend.
1 lb asparagus spears, trimmed
1 tablespoon olive oil
4 green onions, thinly sliced
2 cups vegetable stock (or just water)
1/2 teaspoon dried dill (optional)
1 garlic clove, crushed
1 pinch of grated nutmeg
Slice off the asparagus tips about 2″ from the end. Cut them into 1/2″ pieces and reserve them. Cut the remaining stalks into 1″ pieces.
Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
Remove from the heat and add the remaining 1/2 cup stock, broth or water. Using hand blender process until pureed. Add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
Divide among 4 bowls. Top each portion with the nutmeg.
Tags: asparagus, dill, Garlic, green onions, olive oil, vegestable stork
