Cream of Asparagus Soup & 30 Minute Dinner Rolls

I don’t know a whole lot about seasonal ingredients for Spring yet because it’s all pretty new to me, but about two things I was absolutely certain. First, Edward was a vampire. And second, Asparagus is one of those seasonal Spring ingredients. [I may have had a twilight marathon with my sister in laws this weekend!] So, whilst I was making the soup, my husband peered over my shoulder to see what was cooking, and said: “why are you making Asparagus soup? It’s expensive, because it isn’t in season right now.” Great. Now i’m only certain about Edward.

So I went online to to common questions, the first being: “why does Asparagus make my pee smell funny?” Which i’m not going to get into here– firstly because i’m too classy, and secondly–because I switched off after reading “amino acids.” Then I scrolled down to read about harvest, and learnt that Asparagus is harvested in April through to July! So I was right! My husband was right too though–because here in Mattawa Asparagus is harvested in late July/early August.

Anyway, I found this recipe under the Spring recipe section of Martha Stewarts “great food fast” cookbook which is one of my all time fave’s! I had never tried Asparagus soup before in my life, but since I love it so much, I knew it had to be good, and it really was!!

3 Tbsp unsalted butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 tsp fresh thyme
3 Tbsp all purpose flour
3lbs Asparagus
1/2 cup heavy cream
2-3 Tbsp fresh lemon Juice

In a large saucepan or dutch oven, melt the butter over medium high heat. Add the shallots and thyme and cook until the shallots are soft. About 5 minutes. Add the flour and stir for about a minute until it’s fully incorporated. 

Chop the asparagus into 1-inch pieces.
Add the asparagus and 6 cups water to the pan.
Season generously with salt. Bring to a boil then cover and simmer over medium-low heat for 2-4 minutes until the asparagus is bright green and tender.
 Working in batches, puree the soup in a blender until very smooth. To prevent splattering or burning yourself, only fill the blender half way, put the lid on without the cap, and cover with a tea towel. 

Return to the pan and stir in the cream and lemon juice. taste & season with more salt and pepper and serve
Whenever I make soup for dinner, I always have to pair it with yummy dinner rolls. The only problem was that I didn’t think ahead, so it was already 5, and I didn’t have any rolls raising. So I went online and searched for a 30 minute dinner roll recipe, and found an awesome one!! This recipe comes from HoneyButter and is better than a lot of traditional recipes that take hours to make! They were soft and light and fluffy, and perfect with this soup, so I thought i’d add it in there:

30 minute Dinner rolls:

1 cup + 2 TB warm water
1/3 cup vegetable oil
2 TB active dry yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups flour, 420 g

Preheat oven to 400F. Mix water, oil, yeast, and sugar together in the bowl of an electric mixer and let it rest for 15 minutes. Add the salt and egg, mix thoroughly. Gradually add the flour. Divide into 12 equal pieces, and shape into round balls. [Hopefully rounder and cute than mine!] Place onto a greased baking sheet or silipat and let it rise for 10-15 minutes. Bake 10 minutes or until golden brown.

Super yummy!! Just like Edward!

Enjoy guys,
<3 Sarah