Asparagus Soup

Asparagus Soup

Ingredients:

2 pounds asparagus, trimmed, cut into 2-inch pieces
1 large leek (white and pale green parts)
2 shallots, chopped
2 TBSP oilive oil
2 tsp Lucy’s Krazy Sea Salt
1 tsp pepper
2 TBSP Lucy’s Soup Seasoning
2 TBSP butter
2 cups sorrel leaves or spinach
4-6 cups vegetable or chicken broth
Dash of tabasco pepper
Fresh squeezed lemon juice
2 cups ham (optional) chopped

Toss asparagus, leek and shallots in oil, salt and pepper. Roast in oven until soft stirring a few times.

While veggies are roasting, heat butter on medium-high, saute’ the sorrel and 1 ½ cups ham for a couple of minutes, and set aside.

Working in small batches, combine all the soup ingredients in blender. Add about a cup of stock along with each cup of veggies. Return soup to pan, add more stock if you want thinner soup, some asparagus tips and ½ cup ham. Heat through stirring constantly.

Share:Share on FacebookShare on Google+Share on LinkedInTweet about this on TwitterPin on PinterestEmail this to someone
  • © 2011 Ricky and Lucy's Country Greenhouse, Sidney NE.

  • These statements have not been evaluated by the Food & Drug Administration.

  • These products are not intended to diagnose, treat, cure, or prevent any disease.