Amy Smart shares one of her favorite summer recipes for asparagus soup made with fresh ingredients from the farmer’s market. Amy was the August 2016 cover girl for Traverse, Northern Michigan’s Magazine.
“This soup is so delicious, and so simple to make—just one more way to get creative with this versatile, nutrient-rich veggie.” –Amy Smart
- 1 pound asparagus
- 1 tablespoon butter
- 1 small onion, coarsely chopped
- 1 tablespoon flour
- 2 cups low-sodium chicken broth (or water)
- 1 teaspoon salt
- 1/4 cup whipping cream or milk
- 1/8 teaspoon white pepper or few twists of fresh black pepper
Snap off asparagus bottoms to where they want to break naturally. Cut off the tops, about 1 inch and set all the florets aside. Cut into 1-inch-long pieces. Melt butter over medium heat and add onions. Stir till translucent, about 7 minutes. Stir in flour, and then add broth. Cover, bring to a boil, add asparagus, salt, pepper and lower heat; simmer for 15 minutes. Transfer to a blender and purée. Return to pot and add cream, put on low heat. Take the tips and boil them till tender, then add to soup.