Simple Asparagus and Watercress Soup
Asparagus is one of the first things that comes to mind when I think of Spring produce. I like to harvest wild asparagus growing throughout Boulder County when I can find it – but store bought tastes just as fresh when in season! The watercress adds a bit more crispness to this simple recipe.
1 lbs Asparagus, trimmed
1 bunch (about 1.5 cups) Watercress, trimmed
3 Tbsp Butter or olive oil
1 cup Spring Onions, diced
2 cloves Garlic, diced
2 tbsp Fresh herbs, such as dill, parsley, thyme
2 cups Chicken or Veggie Stock
1 tbsp Lemon juice
Over medium heat, pour one tablespoon of olive oil in a well-seasoned cast iron skillet. Add asparagus and saute until tender and lightly seared on all sides. Remove from heat and cut into 1-inch pieces. Season with salt and set aside. In a medium saucepan, heat remaining butter or oil, add spring onions and garlic and cook until translucent. Add fresh watercress, asparagus, and herbs. Add stock and heat until all ingredients are tender. Transfer to food processor, add lemon juice and blend until smooth. Add salt and pepper to taste. Garnish with goat cheese, if desired.
Recipe Tori Fleming, Wildcraft Kitchen
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