Our Farmer’s Market will start soon. I am so looking forward to browsing through what local farmers have to offer and making the menu based on what’s available. With Spring in full swing, there are lot of fresh veggies in the usual supermarket as well.
Spring always means Asparagus to me. I love eating it just grilled with a sprinkle of salt. But not everyone in the family is going to be eating it that way so I came up with this healthier version of Asparagus Soup. The soup has minimal number of ingredients to bring out the real flavors of Asparagus.
Asparagus 2 bunches broken in middle to take only tender portion of the Asparagus
Vegetable or Chicken Stock 2 cups
Whole Milk 1/2 cup
Herb de Provence 1 tsp
Garlic 2 cloves crushed
Salt as needed
Boil water and add Asparagus to it and boil for 3 minutes. Immediately take it out and keep aside. In a sauce pan, add splash of oil or add a bit of Butter. Add Garlic and saute for 30 second to one minute making sure it doesn’t burn. Add Asparagus and saute for about 3 minutes. Add the stock and let it come to boil. Add Herb de Provence and Milk and boil for couple of minutes. Turn of the heat and add salt as per taste. Enjoy!!