Cream of Asparagus Soup

Internet, I'm back!! I know, I know, its been forever and I'm sure you've all been starving not knowing what to make with out my lead but, at last, you can step away from the saltines and peanut butter! Just in the nic of time, this little gem is a must for your recipe collection. Don't like asparagus? Use broccoli, or mushrooms. Its versatile, easy and oh so tasty.

This recipe is one I pirated from the food network. Honestly anyone can get a show on that channel these days. There is this one lady, Sandra Lee, who has a show called "Semi Homemade" where she makes a few dishes and a nasty cocktail with pre-packaged ingredients, doctored up with fresh ingredients. Brilliant.

Then to cap off the show she designs a garishly conspicuous themed "tablescape" with nick-nacks and brick-a-brack she picked up and the last yard sale she hit. I can't stand her show or her personality so don't ask me why, occasionally, I'll sit through an episode muttering under my breath and throwing my hands up in utter disbelief. But I do and one time, ONE TIME, she actually had a worthwhile recipe which I will now share with you.

I've omitted the table cloth made of old soup labels and wind chimes made from ladles and Campbell's soup cans. You're Welcome.

Here is what you will need:

2 tablespoons canola oil
1 bunch of asparagus roughly chopped
1/2 cup chopped yellow onion
2 cups milk
1/4 cup chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
Salt and pepper

Oil a large saute pan and drop in the onion and the asparagus. Cook veggies until soft -about 5 minutes.

Add two cups of milk and bring to a boil, reduce heat to low and let simmer 5 more minutes.

This is the Semi homemade part.

Add a can of cream of potato soup- this helps thicken the soup.

Fresh Parsley is imperative
It gives the soup another dimension of flavor and lends its bright green color nicely.

If you have an immersion blender (like I do, now!) it will make this next part a lot easier.
If you don't have one I recommend you run right out to Target or Williams Sonoma, whichever your budget affords, and purchase one!

Until then here's a tip: when blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Blend until smooth.
Garnish with sour cream and parsley. Make a big batch and freeze half for a rainy or sick day, so comforting!