of spring in a mason jar: asparagus lemon soup

If you could take a bite of a cool spring morning, what would it taste like? Is there a way to capture the freshness, the baby shoots of greenery, the restored zest for life in a bowl?

Yes.

Asparagus Lemon Soup*    serves 4
1 lb. fresh asparagus (trimmed and chopped)
1 c. chopped celery
3 c. chicken broth
1/2 c. cream or half-and-half (or plain yogurt)
2-3 TBS. fresh lemon juice
1/2-1 tsp. grated lemon zest
a grind or two of black pepper or a pinch of white pepper

Combine asparagus, celery, and broth in a large saucepan and boil, reduce heat. Simmer for 10 min. on low, stirring occasionally. Let stand to cool a bit. Blend in processor or blender (I just use a blender wand) until smooth. Stir in cream, lemon juice and zest to taste, and pepper. Chill (covered) 3 hours or longer. (Best cold, also delicious slightly warm).

It’s easy, it’s yummy. We’ve been eating it for lunches, but I’m just itching to give a brunch or baby shower and serve it with skewers of berries and spinach-feta strata. Enjoy it. Then put some in a Mason jar and deliver to a friend. 

*This is not my own recipe. Taken from An Occasion to Gather (2004) Junior League of Milwaukee.

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One Response to of spring in a mason jar: asparagus lemon soup

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