March is definitely the month for all things GREEN! One of my favorite green things are asparagus. They’re usually one of the first Spring vegetables to appear, and when they’re in season, they’re SUPER inexpensive. I’ve seen it running for about $1.00/lb around my way as of late, and that has resulted in some asparagus hoarding on my part. Instead of the usual steaming, grilling and roasting, this delicious, creamy soup captures all the delicate flavors of asparagus in a different and (and freezer friendly) form! Just assemble the soup (but don’t add the cream), then freeze. When you’re ready to eat, warm the soup, add the cream, and you’re good to go.
- 2 teaspoons olive oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1lb chopped asparagus stalks (woody ends removed)
- 3 cups low sodium vegetable broth
- ⅓ cup heavy cream
- salt and pepper, to taste