Mrs TWC's Asparagus Soup

Good Morning Gentle Readers,

This amazing soup is delicious enough to be served at a five star eatery, easy to make, and nutritious.

Here at Casa de las Rocas Grandes we do a lot of cooking by the seat of our pants. Keep in mind that the recipe proportions are approximate and require a flair for intuitive cooking. 

INGREDIENTS

• 3/4 lb of asparagus  (reserve some tips for garnish)
• 1 onion
• chicken stock 
• butter
• olive oil
• bacon (optional)
• crispy onions, homemade** or packaged
• cream

PREPARATION

• A stainless dutch oven works well to prepare this soup because it can be a one pot dish. However, any good sized pot can work.
• Chop one small onion and sauté in butter and olive oil. The oil helps keep the butter from burning and adds a bit of flavor.
• When the onion becomes slightly translucent and limp, add chopped asparagus to the pot or dutch oven and continue to sauté for another 5-7 minutes. 
• Add chicken stock until the vegetables are completely covered and then simmer until the asparagus is fork tender. 
• While the soup is cooking, steam some asparagus spears for garnish. 
• Whirl the soup in a blender or food processor until desired consistency is acheived.
• Pour into large serving bowl and whisk in about a half cup of cream
• Salt and pepper to taste
• Garnish with steamed asparagus tips and crispy onions or bacon 

As Ever,

TWC

Photo Note:  TWC could not find his own pictures of the actual soup so he borrowed an image that is similar to Mrs TWC's soup. 

**Onion Note: Lidia S suggested making crispy onions by oven baking at 145 degrees on a cookie sheet dehydrating them in a dehydrator. The oven method may or may not work.