Here in NJ we’ve had a bumper crop of asparagus this year…thank goodness! For those who are wondering what to do with these gems besides grilling or adding to omelets and stir fries, try having the kiddos help make a batch of this light and delicious ASPARAGUS SOUP. It is so easy, you will have it ready in about 30 minutes.
Dice up about 1 pound of asparagus. Set aside.
In a 2 quart pot, saute diced leeks or onions in olive oil until wilted. Add 2 Cups water or vegetable broth (if you use the broth, no need to add salt), thyme, one Bay Leaf, the asparagus. Cook about 15 minutes or until tender.
Remove the Bay Leaf, add 1 Cup of milk. Pour mixture into a food processor and PUREE until smooth. Add a dash of nutmeg and serve with asparagus spear as garnish.
I told you it was easy! You can freeze leftovers to enjoy throughout the summer.