So I have given my marathon of Mexican food recipes a rest but took a trip back to my soup obsession. Truthfully I had not been planning on making any soup. The weather here has been pleasantly mild with ZERO rain (What no rain in Washington???), so I wasn’t craving soup at all. Then I walked into the grocery store and saw a beautiful sight. Bundles of asparagus. Not the big thick ones that have been the norm, but nice thin tender ones. I was such a happy camper!! Asparagus is, hands down, my favorite vegetable, and the majority of the household feels the same. What was even better was that it was on SALE. Yessssssssssss!!! I grabbed two and finished up my shopping.
Once I got my little green bundles of joy home I started thinking about what I wanted to do with them. I didn’t want to use them as a side because I was so happy to find them I didn’t want them to take a back seat to anything. I thought about working them into a chicken main dish I have been working on but then it hit me….how do I let those babies shine? Put them center stage! BING the light bulb goes off in my head…..SOUP? Yes!!! I have made many soups but never an asparagus soup. I have no idea why since it IS my favorite veggie.
I was also planning on making grilled ham and Swiss cheese sandwiches to go along with this soup. Sounds yummy right? Well it WOULD have been but the kids ate all but three pieces of the ham so I had to scratch that. It turned out fine though. This soup was such a star I didn’t want anything else!!
I also got to use my new immersion blender with this recipe so that was an extra bonus. Don’t worry, if you don’t have an immersion blender a regular blender works just as well. This picture doesn’t show the green of the soup very well. I sooooo need a new camera!!!
- 1/2 stick unsalted butter
- 1 onion, chopped, (about 1/2 cup)
- 2 large cloves garlic, minced
- Salt and freshly ground black pepper
- 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup dry white wine
- 6 cups chicken stock
- 1 pint fat free sour cream, room temperature
- Cayenne pepper for garnish (optional)