Monday, April 15, 2013

Easy Peasy Cream of Asparagus Soup | Fat and Happy

My lovely Lushies, below you will find pretty much the easiest soup known to man that didn't come straight out of a can. You basically start with some asparagus with the woody ends chopped off (I think this was around 12-15 stalks but it doesn't really matter that much), some chopped up green onions, and whatever spices you like. I went with salt and pepper and paprika and red chile flakes, but that's only because I like the traditional taste of salt and pepper, I am obsessed with Paprika (because I wish I was from eastern Europe), and I want everything I eat to burn my esophagus.

You put all of those things into a crock-pot and add some chicken broth. Vegetable broth would be equally acceptable. I went with 4 cups but you can vary the amount depending on your tastes.

Set the crock pot on low before you go to work and let it steep for 8 or so hours.

When you get home it will be mushy and smell a lot like mushy asparagus and chicken broth. You then take one of these fancy fellers (or a regular blender if an immersion blender is not at your disposal) and blend that hot and mushy mix together carefully while adding some variety of cream. I used heavy whipping and not too much (only a third to a half of a container). But again, you can do it to taste, or use rice or almond milk if you're looking for a vegan alternative.

What you're going to end up with is a nasty coloured mix of magic deliciousness.

Seriously though, looks like butt, tastes like heaven. It's creamy and full of flavor and has practically no ingredients. This recipe is also good for those on a budget because asparagus is dirt cheap in the spring so you can save your money for more important things.

I enjoyed mine with fresh french bread. Later I accompanied it as my work lunch with some caraway rye triscuts, like a classy classy lady.

Debating Swedish Fish,

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