In his memory, I'm making one of his favorite soups of all times: Asparagus soup. I use fresh asparagus as well as canned ones in this recipe but i still find the canned ones alone as delicious.
Recipe
Serves 4
Ingredients:
1 can Asparagus spears, reserve 4 stems on the side
6-8 fresh Asparagus, cut in half (cut lower stems off)
1 leek, chopped
4 cups water(more or less depending on desired thickness)
freshly ground black pepper and salt
1/4 cup half and half (or light cream)
1 chicken bouillon (cube)
1 tsp extra virgin olive oil
Method:
Heat oil in a deep saucepan and sautee leeks for 5 min. Add fresh asparagus and toss for a couple of min. Add canned asparagus and water. Let it cook for 30 min or until asparagus holds no resistance to fork. Turn the heat off. Add bouillon. Blend using a hand mixer until soup has a smooth texture. Add light cream and stir. Cut reserved asparagus stems into 3 and mix into soup.
Bon appetit!
Nutrition Facts: Asparagus is loaded with nutrients, contains no fat, no cholesterol and very low amounts of sodium. Pair it boiled, roasted or grilled with your meal and enjoy.
