Hazel Makes Hot/Cold Asparagus Soup

Hi all,

It has indeed been a long time since I’ve posted anything new. We welcomed an amazing new daughter/sous chef, Hazel and she has been a joy to cook with. Here is a recipe that takes about 15 minutes and is delicious. Get as much asparagus as you can as it is about to vanish for many months.

Hazel’s Hot/Cold Asparagus Soup

3 Tablespoons of Olive Oil

1 LB of Rinsed Asparagus, chopped

1 Large White Onion, chopped

3 Cups of Vegetable or Chicken Stock

1 Tablespoon of white wine vinegar

Salt and Pepper to Taste

1. Saute Asparagus and onions in olive oil  over medium/low heat 8-10 minutes or until soft
2. Transfer to food processor or blender. Start machine and add stock until soup looks like, well, soup.
3. Add vinegar, salt and pepper to taste.
4. (Cream can of course be added here if you like)