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.

seriously, if you make garlic scape asparagus cream soup without organic valley heavy whip? you’re doing it wrong.

add asparagus tips for a little texture.

enjoy!

( and bring on the asparagus urine in 3..2..1.. )