ASPARAGUS, CREAMY ASPARAGUS SOUP
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 4 servings
Prep Time: 30 minutes
Cooking Time: 15-20 minutes
Ingredients
• 1/4 cup sesame seeds
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 medium potatoes, cubed
• 4 cups chicken stock, divided
• 1 lb. raw asparagus, broken in 1" pieces
• 1 tsp. salt
• dash of pepper
• 2 cups chicken stock
• dash of nutmeg
• sour cream
• salted sunflower seeds, optional
Directions
1. In stockpot, saute sesame seeds in olive oil until brown. Add onions and potatoes. Cook and stir until potatoes begin to stick.
2. Add 2 cups stock, asparagus, salt, and pepper. Bring to boil. Reduce heat and simmer until potatoes are done.
3. Carefully pour one-fourth of hot mixture into blender. Cover and blend until smooth. (Hold the lid on with a potholder to keep the heat from pushing it off.)
4. Put pureed soup back in stockpot. Continue blending cooked soup, one-fourth at a time. Continue to add pureed soup back into stockpot.
5. When all soup has been pureed, add 2 more cups chicken stock to soup in stockpot. Heat thoroughly.
6. Add a dash of nutmeg.
7. Top each serving with a dollop of sour cream and a sprinkling of sunflower seeds.
Mary E. Riha, Antigo, WI
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