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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The robust flavors of the this cream of asparagus soup make it a perfect compliment to a hearty salad and crusty bread. Or, go all out and serve it with a thick juicy steak and oven roasted potatoes. Either way, I am pleased to tell you that it is delicious! Read more ! Ingredients:
2 bunches asparagus |
1/2 small white onion |
1 teaspoon garlic, minced |
2 tablespoons olive oil |
32 oz. chicken stock |
2 stems fresh oregano |
1 tablespoon snow orchard tea |
1/4 cup heavy whipping cream |
2 teaspoons kosher salt |
1 teaspoon dried ground mustard |
Directions:
1. Coarsely chop your asparagus and onion.
2. In a saute pot, add olive oil, garlic, asparagus and onion and saute until tender. Once tender, add chicken stock and oregano. Let simmer for one hour on medium-low heat.
3. After one hour, add tea for 10 minutes. If you do not have a tea bag, you can always use cheese cloth or a paper towel, tightly wrapped (so the tea does not get into the soup). Remove after 10 minutes and discard.
4. Put all ingredients into a blender and blend until desired consistency.
5. Place blender contents back into the saute pot and add whipping cream, salt and ground mustard. Stir and serve!
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