Ricky and Lucy's Country Greenhouse Spring Aspargus Soup
1 lb fresh asparagus
1 medium onion
1 large clove garlic
1/4 cup olive oil
4 cups chicken broth
1 tsp dried oregano leaves
1 cup DeCio Tomato Spinach and Red Bell Rotini
1/8 tsp white pepper
1/2 tsp Lucy’s Krazy Sea Salt
4 TBSP Fresh grated parmesan or Asiago Cheese
The tips of the asparagus should be cooked separately and used to garnish the soup. Drop them into a skillet partially filled with rapidly boiling water and boil slowly until barely tender.
Wash asparagus and cut off the tough white bottom of the stalk. Slice the asparagus coarsely. Chop the onion and mince the garlic.
Heat olive oil in heavy saucepan, stir in onion and asparagus. Saute’ over medium high heat until the vegetables begin to soften.
Stir in garlic and saute’ a minute or two being careful not to burn it.
Add the broth and oregano. Bring to boil and lower heat. Simmer partially covered for 30 minutes.
Puree 2 cups of the mixture in a blender and return to saucepan. Bring back to boil and stir in pasta.
Simmer, covered for 12 minutes or until the pasta is cooked al dente.
Stir in 4 TBSP of cheese, pepper and Krazy Sea Salt. Add cooked asparagus.
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