2 pounds fresh asparagus
2 T. butter
4 green onions, including tops, sliced
1 small potato, peeled and diced OR 1/4 cup or more uncooked quinoa
47 oz. regular strength chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. each Worchestershire and dill weed
2 egg yolks, beaten
1/2 cup whipping cream or half-and-half or plain Greek yogurt
Options: For each serving, dust with cayenne pepper or sprinkle dill or float a basil leaf.
Source: adapted from Sunset’s Ideas for Cooking Vegetables (1973)
Snap off tough ends of the asparagus and discard. Rinse asparagus spears well and cut into 1-inch pieces; set aside.
In a Dutch oven or other large pan, melt the butter over medium heat. Add the green onion and cook until limp (about 3 minutes). Add the potato or quinoa, chicken broth, salt, pepper, Worchestershire, dill weed, and asparagus. Cover and simmer until vegetables are very tender (about 30 minutes). Remove from heat and pour the soup into a food mill, pressing vegetables through or whirl soup in a blender.
Return soup to pan. Blend eggs with cream; stir into soup and heat, stirring until hot. Serves 8.
On a trip to Costco a few days before Thanksgiving, I decided to buy a typical Costco bumboocha amount of some vegetable — in this case, asparagus — and figured I could find a way to make something tasty. If you like asparagus and a creamy soup, you’ll like this recipe. I’ve made this recipe with potato and with quinoa. Both are nice.
Most recently I’ve been substituting whole Greek yogurt, not as rich but still good.