About a gabillion years ago (okay, maybe closer to 10) I worked in a coffee house. We baristas also served food, things like toasted bagels and cream cheese, blueberry granola, and soup. I fell in love with the cream of asparagus soup we served. It was an interpretation of the Moosewood Cookbook recipe and was made in large batches by my boss. This was my first introduction to, “Hey, vegetables can taste amazing as soup!” Before that, I was mostly about salads, and as a starving college student, I honestly saw most veggies as something above my income level.
But here we were. This soup was amazing, and I wanted more! I had graduated from college (again) and was working two jobs, one at the coffee shop and one at a grocery store. Not only was I able to afford creating something I considered fancy, I worked at a place where I could get part of it for free. The perks of working in grocery mean that you never starve. Keep that in mind, college students! I got a bunch of asparagus that was too old and ugly for the buying public, as well as an onion that had seen better days, and was on my way to making my first batch. Full disclosure — this soup was part of the first meal I ever made for Charles, and my first attempt at making it, so it has a very special place in my cook’s heart.
These days, I only work in grocery, and my position is a bit higher up the ladder. The coffee shop, though I still miss being a barista, is long gone. While the shop may be a thing of the past, I continue to think this soup is all that. It’s tasty and filling, and it’s a great first course or even a good meal, depending on how hungry you are. Serve it with a Sauvignon Blanc, though in my opinion, it’s best to stay away from the gooseberry characteristics of a New Zealand style. Oh, and even though I no longer take advantage of the free for staff as often as I used to, that doesn’t mean I’m not still frugal. This batch was made with the leftover asparagus after my naan pizza creation. The best way to save money when buying food is to eat all of it.
Cream of Asparagus
2 cups stock
1 onion, chopped
6 Tablespoons of butter
6 Tablespoons of flour
1 teaspoon dill weed
1 bunch of fresh asparagus, chopped
4 cups milk
1 teaspoon salt
pinch of white pepper
In a pot over medium heat, cook asparagus with onions and butter.
When the onions are clear, about eight minutes or so, sprinkle in the flour.
Lower the heat to low and continue to cook for five to eight more minutes, stirring often.
Add stock, salt, dill, and white pepper and cook about ten more minutes or until thickened, stirring frequently.
Puree the mixture bit by bit with the milk in a blender or food processor. Blend until smooth.
Return soup to low heat until it begins to bubble.