11/2/07

Cream of Asparagus Soup

Autumn is a little warmer than normal this year, but the chilly weather has found us and it's perfect weather for soups!

Our family loves creamy soups with a loaf of bread. Yes, even the kids. Why? How? Because remember; kids will eat what you give them. Serve it. Make them try three bites. They don't like it? Ok - after three bites if they truly don't like it they don't have to finish it, but you will serve it again in the future and they will try it again in the future. Three bites. Also; if you continuously serve hot dogs, spaghetti, pizza and burgers over and over and over - I'm not sure why you would think your kids would miraculously like all the new and different foods you suddenly thrust in front of them.

Instead, for one month try banning all take out food or restaurants. Also ban the top 5 foods you serve over and over again. No spaghetti, burgers, hot dogs or taco's for an entire month. Instead for an entire month serve healthier, homemade alternatives. I bet by the end of the month you will not only have healthier bodies, but your husband and kids will have found at least 6-10 new foods that they like. :)

Today I bring you what we had for dinner last night; Cream of Asparagus Soup



2 lbs. fresh asparagus
1 lg. onion
5 T butter
5-6 c chicken broth
1/2 c heavy cream or half and half
1/2 t lemon juice
salt and pepper
1/2 c shredded smoked gouda cheese

Snap the stems of the asparagus where the natural break occurs when you bend the stalk. This will remove the wood fibers and ensure a smooth soup. Cook the asparagus either in a bit of water in a saucepan on the stovetop or in a microwave. Meanwhile cook the chopped onion in the butter until translucent.

Puree' the asparagus and onion in a blender or food processor with a tiny bit of the cooking water as well as the butter the onions were cooked in until smooth.



Mix the asparagus mixture with chicken broth and lemon juice in a saucepan and simmer 20 minutes. Add the cream and stir. Spoon into bowls and top with smoked gouda.




*This recipe is a repost. Not only because it's the right time of year and it's so good - but because this time I have photos!!! * Enjoy.

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