drink your greens (2019 edition)

Depending on your geographic location, you may need to wait until next spring to try this. If that’s the case, I’m sorry. I just got too caught up in trying to reclaim my yard to stop and post this before today.

Let me preface the recipe with this. I am not asparagus’s biggest fan. It can be bitter, stringy, tough, or several other kinds of unpleasant. Still, this year my grocery had the pencil-thin kind and the price was so good they were practically throwing it at us. How could I resist?

I came up with this because I wanted a quick, easy, tasty, cold soup to enjoy after all that yard work. It came out fine. I’ve offered it to several friends and the consensus is that this is a keeper. Very seasonal, like all things asparagus, but a keeper none the less.

It was enjoyed so quickly that I don’t have pictures of the finished soup to share. You’ll have to trust me that it is a very pretty shade of green.

almost ready…

Quick Cold Asparagus Soup

olive oil
1 medium onion, chopped
1/2 pound (or more) mushrooms
2 pounds skinny asparagus
1 quart chicken or vegetable stock
juice of one lemon

Clean and chop the asparagus in roughly 1-inch pieces, and set aside.

In the bottom of a 2-quart or larger soup pot, saute the onions in a bit of olive oil until translucent. Do not brown. Add a bit mot oil, heat and add the mushrooms. Stir and cook until soft, just a few minutes. Add the asparagus and stir to combine.

Add the stock just to cover. Bring to a boil, reduce the heat and simmer until everything is very soft, maybe 20 minutes.

Remove from the heat, and puree until smooth either with a stick blender or (very carefully!!) in a blender or food processor. Add the lemon juice and stir to combine.

Chill and enjoy!
***

This is fine hot, but i think it is even better cold the next day. It is refreshing, and good for you; a fine reward for a lawn well mowed or a pile of weeds pulled roots and all. Enjoy!

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