CREAM of ASPARAGUS SOUP

IMG_3111We love fresh asparagus, so, we grow our own asparagus. The first thing I did, after we decided on where the garden would be, was to hand dig three 80′ trenches for asparagus.  Putting in those 3 rows of asparagus was the best thing we ever did in the garden.  For the six weeks or so that we are picking it, we eat almost nothing but asparagus. 

IMG_0700 - Version 2I have lots of ways to fix it fresh, but, until a couple of years ago, I could not figure out how to freeze it and have it taste like asparagus when it was thawed. I finally realized that all I had to do was chop up the fresh spears, put them in a pot with just enough water to cover them, cook them  just until they are bright green and tender, let them cool and then puree the cooked asparagus and pack it into one quart freezer cartons. That’s all there is to it.

The other day, I pulled out one of those cartons. Look at how bright green the puree is in the carton.

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I put it into a pan, heated it up and added  about 1/2 cup of heavy cream. The cream adds a delicious softness to the soup without compromising the delicate flavor of the asparagus.

IMG_3107Once the soup is heated, place it into bowls. I like to garnish it with Smoked Paprika and a grated hard Italian cheese. I found this can of gluten free smoked pimento at the Center Market in the French Quarter.

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That’s all there is to it. Of course, it helps if one has planted the asparagus. If you have any space at all, I highly recommend planting at least 25 plants. It is easy to grow in a sunny location. The taste of fresh picked asparagus is incredible. I’ve served it to folks who swore they did not like asparagus. They could not  believe how good it is when it’s fresh from the garden.

Loving these goodies from the freezer and very thankful for a good freezer that makes the goodies possible.

Cooking with Joy,

Karen

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