I found a recipe that uses a potato and a little flour to thicken the soup and make it velvety. This is essential when it's time to freeze and reheat. I gave this one a try and it has great flavor. It's thick and rich without any cream or half and half.
1 lb asparagus 2.48
3 stalks of celery .25
1 small onion .25
1 clove garlic .05
1 large russet potato .70
4 Tbsp margarine .20
2 heaping Tbsp flour .10
4 cups chicken broth 1.86
2 tsp chicken base .40
2 cups water
1 Tbsp soy sauce .10
1 tsp ground black pepper
In a large pot (4 qt or larger) melt the margarine over low to medium heat. Chop the onion and celery and add to the melted margarine. Peel and mince the garlic and add to the pot. Saute until tender.
Once the onion and celery is tender stir in 2 heaping Tbsp of flour. Pour in the four cups of chicken broth stirring constantly to incorporate all the flour without clumping up. Then add two cups of water and two tsp of chicken base. Stir well. Add the chopped potato and asparagus stems.
Fill the blender no more then half full will a few ladles of soup. Make sure the soup has cooled so steam does not build up when covered. Now place the lid firmly on your blender and use the lowest setting to begin mixing the soup. Pulsing can cause the soup to bounce up in the blender and may cause a mess so make sure you use the low setting only. Once the soup has blended for about a minute, then you can blend on medium until all the asparagus has been incorporated. The finished product will be smooth and velvety. Pour the pureed soup into a bowl and set aside. Continue to blend the soup in batches until all the soup is smooth.
Now return all the soup to the pan. Stir in 1 Tbsp of soy sauce and 1/2 tsp of ground black pepper. Add the asparagus tips into the pureed soup and stir gently to mix. This recipe makes about 8 cups or soup.
After dinner I poured the remaining 4 cups of soup into a plastic quart container and placed it in the freezer. I was able to make two meals for $3.20 each plus toppings.
I hope you give this one a try. You can easily double the recipe if you have a bigger pot. Then your family can enjoy farm fresh asparagus well into the summer.
Christie aka Keeza