The move to our new server is complete — yay! Thanks to my wonderful hosting company and their super friendly tech support people, the transition was quick, smooth, and everything seems to be in order. I can’t tell you how happy I am about the move and the whole process. They took care of everything, all I had to do was wait to receive notice of the migration being completed.
Being on this new server means that Spicie Foodie can now better handle the huge increase of traffic and growth we’ve been experiencing these past several months. And I have to thank you my lovely visitors and readers for all this growth. To say I’m thrilled about it all is an understatement.
Let’s talk about asparagus now, shall we? I know it isn’t quite asparagus season, and I heard that the cold weather might delay or damage the crop this year. I hope that isn’t the case because I so look forward to asparagus season every year…fingers crossed.
From the shelves of my greengrocer’s these thin white and purplish stalks beckoned me. Normally I wait until the season is in full swing before buying my first bunch but I simply couldn’t resist them. They weren’t perfect but they were very crisp and the bottom was clear and fresh, so home they came with me.
It’s still so cold here and the only thing that keeps coming to my mind is soup. Not fighting the urge I decided to turn these asparagus into a simple, warming, and satisfying pot of soup. My uncomplicated recipe isn’t really much of a recipe. The whole process was by feel and the result was very satisfying. Below is my “recipe” but there are also thousands of them to be found with a quick Google search.
- 500 gms white asparagus
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 3 cups low-sodium & no MSG vegetable broth
- 2 heaping tbsps of full fat cream cheese
- salt and black pepper to taste
- Thoroughly rinse the asparagus. Cut off the fibrous ends -- how much is up to you but be advised that the more of it you leave the higher chances of chewing on woody fibers. You can also use a vegetable peeler to peel off the thin outer layer to prevent fibrous soup. Slice the asparagus into small even-sized pieces. Place all ingredients except the cream cheese in a pot, simmer until the asparagus is fork tender or cook all the way through. Allow to cool slightly then add the cream cheese and use a stick blender to puree into a thick soup. If it is too thick for your taste add more vegetable broth. Serve as desired.
See how simple my soup was to make? I didn’t want to drown the taste of asparagus in cream, or thicken it with flour — I wanted to fully enjoy the flavors of the asparagus. The cream cheese helped to thicken it and added a slight creamy taste, it was perfect.
How do you like your asparagus soup? And which color do you prefer? I like them all!
Have a great weekend everyone! Please don’t forget to participate in this month’s YBR roundup — it is this Sunday. And if you need some Easter baking ideas check out the recipes below.