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Ok, so since I'm participating in Back-Tack, I've got to get better about posting on this blog!

In honor of spring, I made my mother's famous asparagus soup last night for dinner. It also gave me a chance to try out some of the divine kitchenwear I received at my bridal shower.

Don't those green asparagus bits look lovely in a buttery yellow melamine bowl?

Before I show you the finished product, I'll share the recipe
2 lb asparagus
2 cans low-sodium, reduced fat chicken broth
1/3 c chopped onion
1 clove garlic, minced
2T butter, divided
olive oil
Put broth, onion, garlic and 1T butter in soup pot to come to a boil. Meanwhile,
wash asparagus and snap off bottoms wherever they break. Chop remaining bottoms into 1/2 inch pieces, reserving the tips. Add chopped ends to boiling broth and allow to boil until just tender-- about 5-7 minutes (test them to make sure, you don't want them all mushy)

While ends are boiling, heat 1T butter with a splash of olive oil over medium-high heat, and add asparagus tips. Toss with a fork so they are all nicely oiled, then cover the skillet and cook for 4-5 minutes, tossing occasionally. It is good if they brown a bit.

When asparagus in broth are tender, remove from heat to a trivet and use an immersion blender to puree into a smooth, green soup. If you don't have an immersion blender, add hot broth & asparagus to a regular blender a ladle at a time and carefully puree, making sure to use a heatproof oven mit to hold the top. Puree in batches so the blender doesn't become over-full and splashy

To serve, ladle soup into a bowl and top with a few browned tips. A little bit of grated parmesan cheese sprinkled on top is quite nice too.

Yum!

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