this soup may be green, but it’s 100% kid approved in our home… i could hardly believe my ears when they raved about how yummy it was the first time they tasted it (and every time since). if your still nervous about giving it a try, go heavy on the salt – it helps!
for the soup, YOU’LL NEED:
(serves 4 to 6 / takes 30 minutes)
- 2 tablespoons butter
- 1 large onion, peeled and thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup basil leaves, chopped
- kosher salt & ground black pepper
- sour cream to top
- basil leaves to garnish
- an immersion blender, food processor or blender (i highly recommend getting an immersion blender if you don’t have one already and are a soup person like me! so much easier and less messy than letting the soup cool and blending in batches)
- in a large saucepan or dutch oven over medium heat, melt butter and add onion. stir constantly until softened (about 4 minutes).
- add asparagus, basil and broth and bring to a boil over high heat.
- reduce heat and simmer for 15 to 20 minutes, until asparagus is tender.
- remove from heat and blend soup until smooth using an immersion blender or in patches using a food process or blender.
- season to taste with salt and pepper. ladle into bowls and top with sour cream and basil.
for the BLT’s, YOU’LL NEED:
(serves 4 to 6 / takes 15 minutes)
- 8 to 12 slices of country bread
- 8 to 12 slices favorite bacon, cooked (i used turkey)
- 2 avocado, peeled and sliced
- 2 large ripe tomato, sliced
- favorite lettuce
- 2 to taste salt and pepper
- cook bacon and toast bread to your liking.
- meanwhile, prep fixings.
- build sandwiches by layering mayo, avocado, bacon, lettuce and tomato in-between slices of bread.