Are you feeling lucky? Seems kinda hard to these days. With everything being so topsy-turvy, the places that are temporarily shutting down, and all this social distancing, hunkering down is about all we’re left with. The stores are slowly starting to restock things in my neck of the woods, and for that I’m grateful. I noticed today: asparagus was on sale. Woohoo!
Since tomorrow is St. Patty’s Day, it seemed very appropriate to hunker down with some delicious and bright green asparagus soup. You can avoid the crowds and avoid getting pinched!
Cream of Asparagus Soup
- 2 tablespoons butter
- 2 cloves of garlic, minced
- 2 pounds asparagus, divided 1½ and ½
- 2 cups chicken broth
- salt & pepper, to taste
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese, plus more for garnish
- ¼ cup white wine
- 2 tablespoons olive oil
- 13 oz turkey kielbasa
- ½ medium butternut squash, peeled and cut into 1″ cubes
- 1 cup carrots, chopped into ½” pieces
- ¼ cup almond slivers, toasted
In a medium-sized pot over medium heat, melt butter. Add garlic and cook for about 1 minute. Trim tough ends off 1½ pounds of the asparagus and cut into 1 inch pieces. Do the same for the remaining ½ pound of asparagus, but set those pieces aside separately.
Add the 1½ pounds of asparagus to the pot and season with salt and pepper. Cook for about 5 minutes or until it gets a slightly golden color. Add broth and simmer until asparagus is tender but still bright green, about 10 to 15 minutes.
While soup is simmering, put almond slivers in toaster oven and toast until golden. Set aside. Add olive oil, carrots, and butternut squash to a large saute pan. Cook on medium-high until they are lightly browned and tender, tossing every few minutes to cook each side. Slice kielbasa length-wise, then cut into ½” half-moons. Add to pan and continue to cook veggies and kielbasa together, tossing occasionally, until you get a hard sear on most sides. At the last few minutes, add in the last ½ pound of the cut asparagus pieces to pan and toss until slightly tender.
Pour asparagus mixture into a blender and set aside. Meanwhile, add cream and Parmesan cheese to pot and heat on medium-low until cheese is well-blended. Add white wine and continue to heat until entire mixture is warmed through. Season with salt and pepper, as desired.
Place top on your blender and cover it with a towel in the event pressure builds up from the warm liquid inside. (It might cause it to splatter from the lid.) Blend mixture in 30-second spurts to ensure that you don’t overheat the asparagus. Continue to do this until the mixture is smooth, about 1-2 minutes worth.
Pour asparagus mixture back into pot and stir to combine with cream. Heat on medium-low until warmed through.
Serve soup in a shallow bowl. (I put mine in a prettier deeper bowl for the picture, but it didn’t showcase as well.) Spoon in veggies and kielbasa mixture. Top with shredded Parmesan cheese and toasted almond slivers.
As we speak, my daughter is making Leprechaun traps to put all around my house. I cannot begin to tell you how excited I am about that. *groan* At least she’s keeping herself entertained, being creative!
Stay healthy and sane out there. We will get through this soon enough. In the meantime, enjoy your soup and I hope you snag some good luck from all of those Leprechauns! 🍀