This asparagus soup is perfect for a rainy day but still tastes great on a warm Summer night. Either way, it is sure to impress! You may even want to double the recipe and freeze the extras for later.
Ingredients (yields about 3 servings):
- 1 bunch asparagus
- 1 large potato (I used a red potato) washed and chopped
- 1/4 C. chopped yellow onion (you can probably use even more but I only had 1/4 C.)
- 2 1/2 C. water + 1 C. water
- 1 chicken flavored Ramen seasoning packet
- 1-2 Tbsp. butter
- 1/4 C. white flour
- 1 or 1 1/2 C. milk
- about 1/2 C. grated cheese (I used Colby Jack, but cheddar would probably be great too!)
- a shake of pepper in each bowl as garnish
Instructions:
- Wash the asparagus and snap the tough, thicker ends off. Chop off about 1-2 inches of the tips and set them aside. Chop the rest of the asparagus into about 1 inch pieces and put in a medium-sized pot.
- Wash and chop the potato into about 1/2 inch cubes. Put in the pot with chopped asparagus.
- Add chopped onion.
- Add 2 1/2 C. water and let it boil for about 15-20 minutes or until the onions turn clear. While waiting, start boiling the tips of the asparagus in a separate, smaller pot. Boil until they are tender, about 8 minutes.
- Add 1 C. cold water to the pot of potatos, onions, and asparagus. Once it is cool enough for the blender, puree the mixture. Dump back into the pot and turn on the heat to medium-low.
- Add the butter (if it’s frozen you can grate the butter in so it melts faster). Once it melts, add the flour. Mix out all the clumps. Add the milk and Ramen seasoning packet.
- Stir in grated cheese.
- Drain the asparagus tips and add them to the soup.
- Sprinkle pepper on top before serving.
Goes great with whole wheat toast, bread and butter, salad, or hard-boiled eggs!
*For Baby Food, you can puree the cooked potatos, asparagus, and onions with water. Add grated cheese and melt it in the microwave. If you want to make it thicker, you can add rice cereal. My 10 month old loved it!