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White Asparagus Soup
from the kitchen of Sharmagne Leland-St. John
1 pound fresh white asparagus, cut into large chunks, leaving the tips whole
4 green asparagus tips
1 medium onion, diced
2 garlic cloves, chopped
1 tablespoon butter
24 ounces vegetable broth
1 medium white potato, peeled and diced
1 teaspoon dried thyme
4 ounces heavy cream
¼ teaspoon white pepper
Salt to taste
Cut off the woody bottoms of the asparagus spears. Separate tips
for later use and set aside.
In a large saucepan, over medium heat, sauté the onion and
garlic in the butter for 5 minutes or until translucent.
Add the vegetable stock, white asparagus stems, potato, thyme,
pepper and salt.
Cover and bring to a boil.
Meanwhile steam the asparagus tips until they are al dente.
Cooked but firm to the bite. Do not over cook.
Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
Allow the soup to cool, then put in blender and blend until smooth.
Return soup to saucepan, add cream and heat thoroughly.
If you are going to serve hot, add the steamed tips and serve immediately.
If you are going to serve chilled, let cool down, then put in the refrigerator
for at least 2 hours. Add the cooled, steamed tips and serve.
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