Based on the recipes I’ve posted thus far, it looks like I’m all about comfort food.  And I am!  But my day-to-day comfort food isn’t really the heaviest of food.  Take for example this “cream” of asparagus soup.  I definitely get the creamy soup I want on a cold day, but that warm soup belly feeling doesn’t have to come at the cost of a few extra pounds.  Given that I’ve recently lost 30 of my extra pounds I’m not exactly looking to pick up a few more!

This recipe also just lets the flavor of the asparagus shine.  Sometimes I feel that chefs think that vegetables are too boring or maybe that they are unpleasant.  Either way, I get tired of how many times I eat a vegetable at a restaurant and I can’t taste the vegetable under all the seasonings.  Not so at my house.

Creamy Asparagus Soup

• 1/2 large onion (or 1 small onion)
• bunch of asparagus
• olive oil
• teaspoon flour
• 2 cups vegetable broth
• Splash of cream, half and half, milk, or a dollop of Greek yogurt (optional)

Chop your onion and asparagus.  Try to get everything about the same size so that they will cook evenly.  Coat the bottom of a saucepan in a couple tablespoons of olive oil and saute the onions and asparagus.

Once both vegetables are soft, add the teaspoon of flour.  Stir to coat all the onions and asparagus with the flour.  Add the vegetable broth.  Bring to a boil and cook another 5 minutes.

Turn off the heat.  Puree the soup with an immersion blender.  If you don’t have an immersion blender you can certainly pour the soup into a regular blender.  But seriously just go get yourself an immersion blender!

If you want to get fancy here, then you can go ahead and add some dairy (cream, whole milk, maybe Greek yogurt if you want a little tang).  I don’t really think this needs it.  Either way, season to taste.

Now get that warm soup belly going!

This is literally the only time I have ever put cheese on this soup. Look at me, trying to be fancy for the camera.

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