The Tip of the (Asparagus) Spear

Not too long ago, we made a recipe for Cream of Asparagus soup.  It was so good that we've made it a couple of different times.  So when we saw asparagus was on a really good sale at the store, we decided to do it again!  The homemade chicken stock has really fueled soup making.  That, and it turns out that homemade soup is simple (like weeknight simple) and tasty!

As we'd only bought 1 lbs of asparagus, we could only make a half recipe, which is too bad.  Less leftovers to freeze!

The celery is not called for, but we had some leftover so we threw in a rib.

Off with their heads!

Chop, chop, chop, chop.

Blanching the tips separately

Chill out

The Simmer-illion

So, we've pureed soup in the food processor, but we figured we'd try it in the blender, as some tv show said that it turns out better.  Its kind of scary.  You really have to hold that lid down with a towel when you turn it on, or you'll get a face full of scaldingly hot soup.

A little cream at the end

So, the end result was very tasty.  In addition to adding the lemon juice that the recipe called for, we also added the zest of the lemon, which adds a really nice, bright flavor.  I think i probably added a bit too much stock, as the soup was a bit thin for my taste.