Green Paige

For the past eight years, my favorite spring-time recipe has been a spicy version of cream of asparagus soup.  Everyone in our family, including my daughter, loves this soup.  Not only is it fast and easy to make but delicious to eat.  

Moroccan Asparagus Soup

Ingredients:

2 lbs. or 2 bunches of fresh, young asparagus - trim off the tough bottom parts  

5 cups of chicken stock or chicken broth

2 large baking potatoes - peeled and cubed

1/2 c. of diced, sweet white onion - you can substitute scallions

1 c. sour cream - you can substitute soy sour cream

1 tbl sp. lemon juice

1 tsp. Moroccan curry powder (sweet)

1/8 tsp. celery seasoning 

1 tsp. white pepper

1. Combine asparagus, broth, potatoes and onions together in a large soup pot.  Bring to a boil over medium heat.  Reduce heat to simmer, cover and cook until potatoes are tender.  If you are using a crockpot, cook on low for 5 to 6 hours or until potatoes are tender then raise heat to high.
2. Blend the solids from the soup in a food processor or blender until smooth.  Return the puree to the soup pot or crockpot.  Stir in the sour cream, lemon juice and seasonings and heat over a medium heat for another 30 minutes.  Heat over a high heat if  you are using a crockpot.
3. Serve with Moroccan flat bread.