Cream of Asparagus Soup
6 c. EDGAR FARMS asparagus odds & uneven chopped into 1 cm. pieces
(5 lb. ofÂ asparagus odds and uneven’s should yield 2 batches)
2 c. boiling water and 1 Tbsp. chicken soup base or
2 c. good chicken stock
Â½ tsp. salt
2 cloves garlic or Â½ tsp. garlic powder
1 large onion chopped or 1 tsp. onion powder
If using onion and garlic, saute in oil.Â Add chicken stock and bring to a boil. Add rest of ingredients and boil just until asparagus softens. Puree in blender. Puree may be frozen at this point and will keep frozen up to 1 year in a well sealed container.Â If making soup from frozen puree, blending in a blender again after thawing will make a smoother textured soup.
To serve, heat puree until boiling, add 1 cup milk to 1 cup puree and heat just until hot, not boiling. Cream or half & half may be used if a creamier soup is desired.Â Pour into serving dishes and sprinkle with cheddar cheese and freshly ground pepper. Adding a little lemongrass is delicious as well.