Cream of Asparagus Soup

a warming start

This delicious soup is a great start to a meal – or serve the soup with some crusty bread and make it a meal.

Also try Carrot and ginger and corn soup recipes.

cooking information

• Yield: 4 Bowls
• Prep Time: 10 minutes
• Cooking Time: 70 minutes

all ingredients

• 2 Bunches Asparagus
• 1/2 Small White Onion
• 1 Teaspoon Minced Garlic
• 2 Tablespoons Olive Oil
• 32 Oz. Chicken Stock
• 2 Stems Fresh Oregano
• 1 Tablespoon Snow Orchard Tea
• 1/4 Cup Heavy Cream
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Dried Ground Mustard

recipe instruction

1. Roughly chop the asparagus and onion.

2. Add asparagus and onion to a saute pan with olive oil and garlic. Saute on medium-high until tender (about 5-10 minutes).

3. Once tender, add your chicken stock and oregano, turn your heat to medium-low and let simmer for one hour.

4. After one hour, add your tea (be sure it is in a tightly sealed bag) for ten minutes. After ten minutes, remove and discard. Note: the tea is optional.

5. Working in batches, blend together. Be careful when blending hot liquids.

6. Once blended, add the cream, salt and mustard and stir together.

7. Serve and enjoy!

cooking tips

• I like to buy my tea from Essencha Tea House in Oakley!
• If you do not have tea bags, you can use a sturdy paper towel that has been carefully sealed (tie it).
• When blending, be careful to hold the lid down so that it does not blow off. If the soup is still hot, I recommend hold the lid down with an oven mit on your hand. Be careful!