We are in the heat of summer and I’m trying to find ways to keep cool that do not involve turning on my very noisy, energy sucking air conditioner. I know I shouldn’t be complaining about it, as there are others who don’t have such a luxury or haven’t the power to run it, but I’m looking for alternative methods to stay cool. Standing in a very cold shower for long periods of time works, but only for a while, plus I end up wrinkled. Maybe I’ll go and watch a movie in an air conditioned theatre.
Meantime, I’m eating some cold soup. And taking advantage of fresh, local grown vegetables. Walking through a farmer’s market these days is very tempting!
Here’s what to do.
Get some asparagus.
Cook some onions.
Add the chopped asparagus.
Then add the chicken stock.
Don’t forget the tarragon.
Cream of asparagus soup.
1 Tbsp butter
1 medium onion, diced
1 lb. asparagus, chopped into 1″ pieces with the tips reserved
2 cups chicken stock
1 tsp. dried tarragon
salt and pepper, to taste
1/2 cup heavy cream
Melt the butter in a saucepan over medium heat. Add onions and cook until softened, about 4 minutes.
Add the asparagus cook for 3 minutes more.
Add the salt, pepper, tarragon and chicken stock and bring to a boil. Reduce the heat and cook for 7-10 minutes, until the asparagus is cooked.
Using an immersion blender, pureé the soup until smooth. If you want this to be super-smooth, push the soup through a sieve. Add heavy cream and stir to blend. Pour into soup bowl and garnish with reserved asparagus tips.
At this point you could eat the soup, but I refrigerated it and ate it cold with some toasted baguette spread with herbed goat cheese. It was lovely!