What do you do when you have been blessed by a friend with several pounds of fresh, homegrown asparagus?
You steam some for dinner a couple nights in a row, and then you take a whole bunch of it and make cream of asparagus soup. At least, that's what I did.
I used this recipe, which is the first one that came up when I Googled "cream of asparagus soup." It was simple and had a lot of good reviews, so it seemed like a winner to me—and it certainly was!
I tweaked the recipe by adding a minced clove of garlic, using ghee instead of butter (which many with a milk protein sensitivity can tolerate) and instead of heavy cream, I used a tablespoon of full fat coconut milk in my bowl. Everyone else stirred a little moo-cow cream into theirs. It was, in a word, divine.
I snipped some chives from my garden for a garnish. Did you know chive blossoms are edible?
Favorite thing: Homemade cream of asparagus soup.