A week or so ago I made a pretty tasty asparagus soup. I’m posting it now because I really liked the recipe, but also because I wanted to recommend the stick blender I have. It’s the Cuisinart Stick Blender and it is very inexpensive. I’m constantly surprised how well it blends despite the low price tag. The following recipe was made with ingredients on hand, so not really fancy or anything.
- 4 cups chicken stock
- 2 lbs of asparagus
- 2 medium sized russet potatoes diced
- salt / pepper to taste
- 2 ounces of pancetta
- 1 smoked bratwurst
- 2 fluid ounces of cream
Trim the asparagus and cut the heads off and reserve. Chop the asparagus roughly. Bring the chicken stock to a boil and add the chopped asparagus along with the potatoes. Cook for 30 minutes with a lid on until breaking apart. Blend with the stick blender. Add rendered pancetta and tops of asparagus back to the pot and bring everything to a low simmer. S
Did I remember to say how much I love the stick blender? This soup was very smooth.
If I had other ingredients on hand I would have cooked some shallots and garlic until translucent in a little olive oil, then added the asparagus, potatoes, and stock. I would also leave out the bratwurst and pancetta as the taste of the pancetta was quite strong. Serve with a dollop of sour cream.
Tags: Cravings, Recipe, Vegetables