Last night I made asparagus soup. It was delicious hot and very refreshing as a chilled soup garnished with a ring of sweet red pepper, a dollop of sour cream and garnished with lemon zest!
6 cups of water
1 dozen asparagus stalks
1 large garlic clove, chopped
1/2 cup chopped sweet onion
2 tsp of chicken flavored "Better than Bouillon" soup base (Or, substitute chicken broth for the water if you don't have this)
Salt and pepper to taste
Cut asparagus in 1-1/2 inch pieces. Chop onion and garlic
Put water Into a 4 quart pot
Add all ingredients
Cook on a medium heat setting for an hour until asparagus is tender.
At this point the soup can be served hot. It will have the asparagus pieces.
To prepare for a chilled soup, reserve some of the cooked asparagus tips to use for a garnish. Use a hand blender to puree the warm soup. Chill soup for several hours or overnight.
Sweet red bell pepper
To serve, ladle soup into a bowl. Top with red pepper sliced in rings or chopped pieces, a teaspoon/ dollop of sour cream. Add lemon zest and a squeeze of lemon juice onto the soup.
The chilled soup could also benefit from some chopped fresh basil as a garnish.
Served hot you could add baked croutons and top with shredded carrots for a colorful garnish.
Thanks for dinner Mom!