Winter and fall equal soup, and so I reached into the freezer to pull out a little something I’d been saving — a ziplock bag of leftover grilled asparagus from throughout the summer. Now, you could do the non-grilled version of this soup, but, good lord, the grilled has a difference you can taste. Also, this soup has some kick, and it’ll warm up any winter night, trust me.
CREAM OF GRILLED ASPARAGUS-JALAPENO SOUP
2 Bunches Asparagus, grilled (Approx) (If using fresh asparagus, boil longer; alternately, roast and broil Asparagus in pan under broiler, with light misting of olive oil.)
3 Cups Chicken or Vegetable Stock
2 Cups Water
2 Roasted Jalapenos (Place Jalapenos under broiler, turning, until skin blackens; place in closed paper bag so steam can loosen skins. After 15 mins, remove skins and seeds.)
1 Pint Heavy Whipping Cream
Bring broth and water to low boil. Add asparagus. Boil until soft.
Use immersion blender to blend asparagus until smoothish. Add Jalapenos and blend again. Pour cream into large container, and add hot soup half-ladle by half ladle, stirring constantly, until cream/soup mixture is warmed slowly. (If you just pour the cream into the soup, it’ll curdle. Which is bad.) Add cream/soup mixture to remainder of soup. Stir gently. Serve with toast; alternately, use some reserved cream to pour on top to make an attractive design before serving.
It is, in fact, good food.