Wednesday, March 28, 2012

Cream of Asparagus Soup

Well it's Spring which means I break out the recipe for Cream of Asparagus Soup. Which I took to a house concert for a group called "Hot Soup". Little did I know that very soup figured so prominently in the song. So bonus on the choice for the evening.

So here it goes:Celestial Cream of Asparagus

Slice 2 cups of leeks- soak to remove dirt and then saute in olive oil- 2 T
Slice 2 Lbs of Asparagus discard the woody ends, and then add to the pot, along with 2 Qts of vegtable or chicken stock.
Add 2/3 C of miso-I use South River Brand hearty brown rice miso
season with a dash of salt, 1/4 tsp white pepper(check and if not spicy enough you can up this at the end). And a generous dose of grated nutmeg- fresh grated ups the taste a bit, I love it so I typically grate at least half a nut, or about a tsp.

Cook until the asparagus is fork tender than I blend using a stick blender- which is the best kitchen tool ever made(at least during soup season).

Add 1 Qt of fat free 1/2 and 1/2 and 1/4 C of good parmesean or asiago cheese and just heat through. This feeds about 15 more if you are just doing 1/2 C servings. This doubles well for a crowd.


  1. Celeste, this sounds so yummy. And interesting ingredients - nice to have some use for miso in our fridge other than our usual Miso soup!

  2. Celeste, I agree with Cindy-- the miso is an amazing addition. It all sounds wonderful, as if I really need another excuse to eat asparagus! Thanks for sharing!