i’ve received lots of requests for the garlic scape asparagus cream soup i mentioned in the social intertubes the other day.
well, here’s the almost embarrassingly simple, yet supremely delicious recipe.
wash a half dozen or asparagus stalks and throw them in a boiling pot of water. toss in some of the usual herb suspects, sage, rosemary, thyme, etc and some salt and pepper. maybe a bay leaf or two. add a tablespoon or so of garlic pesto. boil until the asparagus is tender – perhaps 6-10 minutes. blend well with one of those hand blender thingies. a regular blender would, of course, work just fine.
add corn starch to thicken the soup, about 1 tablespoon per cup of liquid soup. pre-dissolve the corn starch in half a cup of water and add to soup which has been brought back to a boil. keep boiling for a few minutes, then turn to low heat.
and now, for the most important step: stir in an indulgent amount of organic valley heavy whipping cream.
listen to me, this is no time to get all “all things in moderation” on yourself. experiment a little. i think i added something like 8 oz of heavy whipping cream for 6 cups of soup. but who knows what i really added, i was getting a little delirious at the smells coming from the soup pot.
add asparagus tips for a little texture.