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Krisha

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Maria

Asparagus and Broccoli Soup

by Maria on May 30, 2012

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Making your own soup is actually pretty easy. The key is to use a good stock and fresh ingredients that you saute with something flavorful (such as onions) before adding stock. Also, an immersion blender makes pureeing soups a breeze. If you don't have one, I highly recommend investing in one--it's definitely one of my favorite kitchen tools. 

Since aspargus season is upon us in New England, I have been roasting it, adding it to frittatas and using it in soup. This recipe is adapted from a recipe for Creamy Asparagus Soup by Elise at Simply Recipes. I wanted something lighter without added cream. 

Serve it with a grilled cheese panini or a quinoa salad. Save leftovers for lunch the next day or freeze in individual containers. 

Asparagus-Broccoli Soup

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, chopped

1 bunch asparagus, trimmed and chopped 

2 heaping cups of chopped broccoli 

4 cups water

1 tablespoon Better than Bouillon chicken stock (or use 4 cups of chicken stock instead of water and bouillon)

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley

Freshly ground pepper to taste

Kosher salt to taste

1. Heat butter and olive oil in a large pot over medium heat.

2. Add the onion and saute for about 5 minutes.

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3. Add the asparagus and broccoli and saute for another 5 minutes.

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4. Add water, bouillon, and thyme. Bring to a boil, and then cover and reduce heat to low. Simmer for about 10 minutes, until veggies are tender. Then add the parsley.

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5. Use an immersion blender to puree until smooth. (If you don't have an immersion blender, wait for it to cool a bit and then transfer  in batches to an upright blender). Season with freshly ground pepper and salt to taste.

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