Ok, I make soup at least once a week. I love soup – so easy, inexpensive and a great way to use veggies up. This one though is Mike’s favourite.
2lbs asparagus washed and chopped
1 small onion diced
2 tablespoons minced garlic (I keep this in for soups to make it quicker)
1 tsp butter
2 vegetable bouillon cubes
Approx. 2 cups of water
Approx. 2 cups of Milk (1 or 2% if you are being healthy… cream if you are really looking for a creamy finish)
In a big pot, on low, melt butter and add in onion and garlic sautéing until onions become translucent, about 2-3 minutes. Add in chopped asparagus and continue sauté for another 5 minutes. Add in water just enough to cover the asparagus about 2-3 cups, and throw in two bouillon cubes (alternatively you can omit water and add broth.. for me the cubes are easy and inexpensive, and take up less room… as I mentioned I make soup once a week so stocking broth would be a pain). Increase heat and bring to a boil. Once boiling rapidly put the lid on the pot and reduce heat to low. Set timer for 20 minutes stirring occasionally. Ensure the asparagus is kind of mushy – if not simmer a little longer. Either use a hand immersion blender (if you are going to make soups all the time – buy one! so easy to use) or put into a blender and blend until smooth. Return to heat and add in Milk or Cream until the thickness of your liking. Taste test; if you need to add salt/pepper or garlic powder you can – really depends on the flavouring you got from the broth/bouillon. There. Its done. I like to add a shaving of Bolderson or sprinkling of parmesan and enjoy!