Now that Spring has sprung ( or so we hope) and asparagus is in season, I wanted to do my favorite soup recipe. Cream of asparagus soup. It is oh so good, baby! It is super easy and I always keep the ingredients on hand so I can make it in a snap. You can serve it alongside that ham you are making for Easter dinner.
Here are the ingredients:
1 bunch or 1 can of asparagus pieces, drained, if using fresh asparagus cook first
3 T. butter
1 onion, chopped
3 cups chicken stock
2 potatoes, diced
6 oz. cream cheese, softened
1 tsp. salt
1 T. chives
1/2 cup Parmesan cheese
Saute onion in butter. Cook potatoes in separate pan until tender. Drain, add stock, stir in potatoes and asparagus. Stir in cheeses, salt and chives.
P.S. When you add the cream cheese it will be kind of chunky. It’s ok. Chunky is good.
P.P.S. Asparagus is an aphrodisiac… but that is for a later post:)