Creamy Asparagus Soup
1 small onion, roughly chopped
1 large bunch of asparagus, cut into 1 inch pieces, reserve the spear tops
1 T vegetable paste, or 3 bullion cubes
4 c water
2 large leaves of collard greens, stems removed
and roughly chopped (or other dark lettuce)
1 can white beans, drained and rinsed
1/2 t garlic powder
1/4 t dried rosemary
1/4 t white pepper
salt and pepper to taste
1/2 c mushrooms, roughly chopped (optional, unpictured)
Directions: Begin by water sauteing the onion in a large saucepan. Once tender, add the chopped asparagus (but not the tops of the spears), and saute for 5 minutes, stirring continually. Add the water and vegetable paste and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes. Add the drained beans, spices, and chopped collard greens. Stir continually until the greens are softened. Using an immersion blender (or a standard blender in batches), puree the soup until creamy. Add in the asparagus tops and chopped mushrooms (optional) and return to a simmer. Simmer for ten minutes, covered, and stirring occasionally. Serve and enjoy!
Amy's Notes: This soup can be made with any darker greens that you like other than collard greens, such as kale, mustard greens, or spinach. It can also be made to be just a creamy soup without the asparagus tips and mushrooms, whatever you like. This is an awesomely simple soup that really doesn't take much effort because all of the vegetables are roughly chopped and pureed, so no need to be pretty with your chopping. I definitely love fast soups :)
What movie is on your must-see list? Are there any soups on your must-make list?