Asparagus only. SPICE TIME IMITATION CHICKEN BOUILLON. Salt and pepper. That is it. That’s all it takes to make a delectable asparagus soup.
- So, living in Northampton, Massachusetts while attending school, not that far from home, we rented an apartment in a house. The owners owned a farm. The wife once exclaimed while conversing – oh the kids came home to pick grass – something they never wanted to do when young and she laughed. I must have looked quizzical.
- Asparagus, she said. That’s what we call grass. Pickin’ grass. Asparagus.
Serve hot or cold.
You may ask why not use canned asparagus if you cook the fresh to look and texture like canned? Good question.
The canned or jarred is more expensive and there’s not enough broth, and sometimes it’s too soft. Plus you’d need a few cans/jars to equal two pounds of the fresh asparagus.
There’s no cream in this soup, even though it looks and feels creamy.
Makes 6-1/2 cups
2 lbs. fresh asparagus – remove bottom 3rd of stalks and keep the top 2/3rds for this recipe and rinse well – especially those tips (if tips are slimy or smelly, cut them off – the best advice is to use them within a day or two at most after purchase)
fresh grind black pepper
1 T. SPICE TIME IMITATION CHICKEN BOUILLON
5 c. total of the water asparagus was cooked in
1- Cook asparagus in large pot with lots of water and enough salt to flavor the stalks.
2- Bring to boil, and cook till tender. Turn heat off, cover and let set till asparagus becomes olive green and very soft.
• They need to look and texture like canned/jarred asparagus.
3- Lift out of water to colander.
4- Measure out 5 cups water from pot.
5- Place 4 cups water in blender container with the asparagus. Blend till smooth.
6- Transfer to clean pot.
7- Add the additional one cup cooking water reserved from pan.
8- Add salt and fresh ground black pepper to taste plus the bouillon. Stir well to dissolve.
9- Serve immediately or package when cool enough and refrigerate.
10- to serve: Garnish with fresh basil or mint leaf.