A little bit late today, but I’m here!! I went on a field trip to the nature center this morning with Ethan’s kindergarten class…so much fun! We were learning about butterflies and metamorphosis and he held my hand for the entire nature hike. I just love that little guy so much. And now I’m back home and at it again, working on some killer recipes for the rest of the week. But today, this soup…
Asparagus again, I know. But I just can’t help it. I honestly can’t drive by the farm stand without stopping and coming home with at least a bunch or two. It’s just a thing for me I guess, along with stopping at the store and collecting tomatoes and avocados, and fresh bread and more cheese than I know what to do with. I’ve said it before and I’ll say it again…if it looks good, it’s mine.
Yesterday my mom and I took a trip over to Whole Foods (for mussels) and Costco (for whatever I felt like getting with my 82.39 dollar rewards check) and ended up coming home with enough food to at least halfway fill another entire fridge. If you follow my Instagram and saw the story I posted, you know exactly what I’m talking about…
Mom and I are notorious for these kinds of trips. In fact, yesterday, when we were packing/cramming all of our freezer bags/boxes into the back of my Pilot, she was like ‘there’s no way that even my portion of this trip would’ve fit if we had brought my car!’. Mom has a cute little VW bug. It’s a cream colored convertible with a black fabric top and is super chic…I just love it.
Packing up the car yesterday reminded us both of another shopping trip that we took maybe 15 years ago, in her bug, where we basically bought out an entire Pottery Barn/William Sonoma outlet and had to pack the car so tightly that I had a neck cramp when we got home. We had to literally pack me into the front seat, and I rode 45 minutes home, Tetris style, with my body twisted and turned in every which way around pillows, and window treatments, and towels, and, and, and…
That’s dedication folks. It was epic…
So let’s talk real quick about this soup because it’s super easy and minimal and worth picking up some asparagus for, wherever you get yours. 8 things come together to make the soup itself, and then you top it off with a soft boiled egg and garlic toast, if desired. Done and done. I like to add extra red pepper flakes to mine, because I like lots of heat. But if you’re not a fan, just back it off a bit. OH! And it freezes really well too, so that’s a bonus. ENJOY!
Fresh Asparagus Soup with Red Pepper Flakes and Soft Boiled Egg
Yield 4 servings
- 2 pounds fresh asparagus, trimmed and cut in half
- 6 cups chicken broth
- 2 teaspoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 2 soft-boiled eggs (see note)
- Heat a large stockpot over medium heat and add in the olive oil, onions, garlic, and thyme. Saute for 5-7 minutes until the onions are beginning to soften and just beginning to brown.
- Add in the asparagus, chicken stock, and red pepper flakes. Bring to a boil, reduce heat to a simmer and cover. Cook for 8-10 minutes until the asparagus is tender.
- Remove from heat and cool slightly. Working in batches, transfer the soup to a blender and puree until smooth. Alternately, use an immersion blender to puree until smooth. Taste and season with salt and pepper. ENJOY!
To soft boil the eggs, bring a large pot of water to a boil. Gently lower the eggs into the water and boil for 6-7 minutes. Remove the eggs and immediately place them into a small bowl filled with ice water. Crack them gently on the counter and use the back of a spoon to remove the shell.