1 good bunch of asparagus: chopped (make sure you have firm, green stalks, without yellowish discoloration...because those will bitter)
1 medium onion: chopped (you could use a medium leek, instead)
half a stick of butter (start with that, add more if you need it...)
1 to 2 T. of dill
salt
black pepper
2 cups of chicken stock
app. 1/2 cup of Half and Half
What to do:
Chop the asparagus and onions
Get a stock pot, and melt the butter on medium heat (don't burn it). Put in the veggies, and saute them until the onions are translucent and the asparagus has softened. This might take about 5 minutes or so, but use your own judgement. You should be able to tell by the way the asparagus feels in comparison to its raw state.
When you think the onions and asparagus are soft, add the dill, salt, and pepper. Stir for a minute or two.
Add the chicken broth and simmer on low heat until the asparagus is completely tender.
Put the mix into a blender (or food processor, in smaller batches) and puree. Return to low heat.
Add the Half-and-Half, being careful not to curddle it.
Put in bowls, with some additional dill and ground black pepper on top (or stir that in and garnish with some dill).
Serve with big chunks of bread.
The rest of the stock will keep two or three days easily. Or you can freeze it
Footnote: This is a variation of a recipe which can be found in Molly Katzen's Moosewood Cookbook. This is an absolutely wonderful cookbook, indispensible if you are a vegetarian, and damn near indispensible even if you are not.
Last updated: The Ides of March, 2001