Creamy Asparagus Soup | Ep. 6 | Cooking in the Community Kitchen

Join Judy for a special Mother’s Day episode featuring her very own mother, Marion Siegle. Together they prepare a creamy asparagus soup and share some fun family memories. This simple yet flavourful meal is sure to become a family favourite.  Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, a new video teaches people a simple recipe with featured ingredients from the Good Food Box.

Ingredients

  • 2 Pounds of Fresh Asparagus with tough ends removed (Reserve the tips)

  • 1/2 cup of butter

  • 1 Tbsp. Olive Oil

  • 6 cups chicken or vegetable stock

  • 2 Tbsp. sour cream

  • Salt and pepper to taste (taste then season)

Wash and dry all fruits and vegetables before consuming

Preparation

Creamy Asparagus soup

Creamy Asparagus soup

Melt butter and oil in a large pot over low heat. Add onions and saute for two minutes until soft.

Trim the ends of the asparagus - they should snap off, otherwise, cut off 1”. Cut asparagus into 1 1/2” pieces.

Add asparagus into a pot along with six cups of chicken stock. Bring to boil, cover and simmer for 20 minutes.

Remove from heat. Using your handheld blender, puree until smooth. Or puree in two batches if you are using a large countertop blender. Taste, then season with salt and pepper. Microwave or steam the asparagus tips then add into the pureed soup and garnish with sour cream. May be served hot or cold. Freezes well.

ENJOY!

Brittney Nordin