Asparagus Lovers Soup

After my last post on the best tomato soup you will ever make/eat a friend pointed out that January was National Soup Month.

Say what?

That’s right folks an actual month (one of the longer months too) 31 whole days devoted to soup.

That’s what I’m talking about.

31 days dedicated to the warm (and sometimes cold) tasty delicious flavory goodness party that happens in your mouth, when you eat soup.

Specifically one of Sweetie & the Kitchen’s soups.

Caldo Tlapeno, Chicken Tortilla, Black Bean, Roasted Tomato and now Asparagus soup.

A healthy twist on the better known Cream of Asparagus.

But don’t let that “healthy twist” reference dry up your saliva glands… you can continue drooling.

Excuse me, you should continue drooling.

You’re still going use a little butter and even a little cream but neither come anywhere close to being the main ingredient.

OK folks, get out your ladle and soup spoons we’re almost there.

Oh-so-Delicious Asparagus Soup

Adapted by that harlot, Giada De Luarentiis

• 2 tbsp unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 c. low-sodium chicken broth
• 2 lbs. medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 c. chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1/4 – 1/2 c. half and half
• Goat cheese for garnish (and if you have any hot chile oil you should use a dash of that too!)
• Lemon wedges for garnish

In large pot melt butter and add leeks, stirring constantly until softened, about 5 minutes.

Add asparagus, chicken broth, basil and a healthy shake of salt and pepper.

Bring to a boil and then turn down to low heat, cooking for about 15 minutes or until asparagus is decently tender.

Once asparagus is tender, remove from heat and if you have one use an immersion blender to blend soup until smooth, slowly adding half and half until desired creaminess.

Once blended add pot back to low heat and salt to taste…

Cook on low for just another few minutes, just to keep warm while you salt and touch up according to your desired taste.

Once everything tastes damn delicious, ladle into bowls add a few crumbles of goat cheese and a quick squeeze of lemon and there you go!

A soup that might entice your Sweets to call you an “Asparagus Soup making expert.”

Which will make you blush and flutter your lashes a little

Happy National Soup Month!