Nothing warms your body and your soul like a great bowl of soup! That’s the power and the story behind the largest fund raising event of the year for God’s Kitchen, Soup’s On for All. It’s not just about amazing soups made by some of the best chefs in the area. It’s an effort that involves thousands of people from kids in classrooms like Mrs. Tolly’s fifth and sixth graders at Forest Hills Central Woodlands to professional potters who lend their craft and skills to benefit the cause. Painting bowls in a classroom or at Gallery 303 is a good opportunity for a Grandma on the Go to connect with grand kids and give back at the same time.
Here’s the recipe from the Soups On For All cookbook for you to try from WOTV4 Women’s Maranda. Enjoy!
Recipe for Cream of Asparagus Soup
by Maranda, WOTV4 Women & WOOD TV
Serves 4 – 6
1 pound fresh asparagus, chopped
1/4 cup onion, chopped
2 cups chicken broth, divided, plus additional, if needed
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon coarse salt
1 cup milk
1/2 cup sour cream or plain yogurt
1 Tablespoon lemon juice, fresh
Fresh ground black or white pepper to taste
Freshly chopped chives for garnish
Place the asparagus and onion in a large covered saucepan; add 1 cup of the chicken broth, or enough to barely cover the asparagus. Simmer over medium heat until the asparagus is just tender. Place the mixture in a blender and blend until smooth, adding additional chicken both, if needed, to liquefy. In a medium saucepan, cook the butter until melted; whisking for one minute. Stir in the remaining cup of chicken broth and cook over medium heat, stirring constantly until the mixture comes to a boil. Stir in the asparagus puree and milk. Place the sour cream or yogurt into a medium bowl; ladle in about a 1/2 cup of the hot mixture to temper it and then slowly whisk this mixture back into the saucepan; add the lemon juice. Simmer on low heat, about four minutes – do not boil – or until warmed through, stirring frequently. Taste and adjust seasoning. Serve each bowl topped with a sprinkle of fresh chives, if desired.
Not only is this soup a beautiful Spring green color, but it’s equally delicious when served chilled. It’s quite easy to turn this soup into a low-fat meal simply by substituting 2% milk and either low-fat sour cream or low-fat yogurt. Take the time to ‘temper’ the sour cream by whisking in a little of the hot mixture first, as the recipe indicates, to avoid the possibility of curdling the soup.