Here is the final chapter in the Asparagus Saga. And boy is it the best! Wow. Even my husband liked it. And he cannot stand asparagus!
I made a creamy asparagus soup with grilled gouda cheese on sour dough. Whoa. Mind blown. It was seriously so freaking delightful.
Simple, simple ingredients: 1 bundle of asparagus, 1 onion, 1 red bell pepper (all roughly chopped); 1 scoop of minced garlic, 1 container of chicken stock, salt, pepper, garlic powder (a teaspoon or 2 of each); a dash of cayenne and a couple splashes of heavy cream. And olive oil for roasting and sauteing.
In the future I will skip the heavy cream and can this in my canner.
I simply tossed the veggies in olive oil and sprinkled with salt, pepper and garlic powder. I roasted them at 450 for 20 minutes. Then I transferred that to my Dutch oven, added the garlic and sautéed 5-10 minutes, until they were fairly soft. I added chicken stock and let simmer 20 minutes.
When they were ready to be emulsified, I started my grilled cheese. I used sourdough bread from our grocery store. Man, if I had Boudin’s Sourdough this would be F-ing epic! But, I do not. San Fran is pretty far from MN. Next time maybe I will plan ahead and have some shipped. The gouda cheese for this was the absolute perfect pairing with sourdough and asparagus soup.
While my Sammie was grilling, I used my immersion blender in the veggies and stock until I had the consistency I wanted. I wanted some texture, but mostly creamy. The timing was perfect. I put it back on the stove right about the time I was flipping my grilled cheese. I added the cayenne and heavy cream and a little more salt and let that simmer until my grilled gouda goodness was ready.
Do it. You need to try this one. Seriously.
You need to invite me over for this one next time!
Gladly! I almost didn’t make it because the Hubs doesn’t like asparagus and the kiddo doesn’t like soup. But it sounded too good to pass up.