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