Already nearing the end of the asparagus season, some may be left with loads of the spears left over. Over the past winter, I’ve enjoyed asparagus soup several times. Either freeze the spears, or puree them after steaming, then freeze. From there, with your fresh ones still on hand or your frozen puree, here is a tasty idea. You’ll need:
1/2 pound asparagus – steamed and pureed (with stock of your choice);
1/2 onion, diced;
4 Tbs butter;
2 tsp Caraway seeds, salt, pepper.
Saute the diced onions in butter until translucent. Add the caraway seeds and saute 2 to 3 more minutes. Pour in the pureed asparagus (obviously now mixed in with stock), add salt and pepper. Warm to good eating temperature and check for taste. Possible additions include a couple dashes of Cayenne pepper, about 1/3 cup sweet corn (frozen from last year’s crop, or frozen from the store), and perhaps some diced up Italian sausage. This soup takes roughly 15 minutes to prepare.
