Kayla resides in North Dakota with her husband Nick and her two children, Henry and Della.
As a family they spend their Springs harvesting asparagus, planting trees and sowing seeds. Their slow summers sipping lemonade in the garden, sailing a nearby lake, and swinging in a hammock amongst the butterflies.
In Fall, you’ll find them hunting, picking apples and canning the fruits of their labor. Winters will bring hauling wood for the stove, shoveling snow, wood working and reading up on all the homestead dream projects that commence again when the birds start chirping and the buds start blooming.
Kayla enjoys creating recipes, arts and crafts with her children, wandering the wonderful outdoors and her overall journey as an aspiring homesteader.
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all. Always eye-catching with a sophisticated stalk and an earthy shade of green, all the while presenting with a delicate demeanor. Sweet, salty or full of spice, there isn’t a flavor that doesn’t cooperate well with asparagus. Served in a salad, as a holiday side dish, a charcuterie show stopper, a bloody mary must have, pickled, paired with any meal of the day, it’s simply the most delectable vegetable.
Our creamy asparagus soup is a staple year round. In spring, on those drizzly days when we are pickling asparagus, we utilize the trimmed ends for soup. In winter, we take a couple pounds of blanched asparagus out of the freezer. Either way, fresh or frozen, this recipe is bound to create a rich and creamy, nutrient dense, crowd pleasing, dish.
This recipe is simple. Just a handful of ingredients. It’s basic, however you can add potatoes to make it hardy, shredded chicken for some texture, or a few more sautéed veggies like celery to play with flavor. Toppings are fun too, pictured here with sourdough croutons. Nuts for crunchiness, blanched asparagus for filler, shredded cheese for color… the options are endless.
2lbs asparagus
1 yellow onion
3 cloves garlic
2-3 tbsp butter
5 cups broth
2 tbsp lemon juice
1/2 cup cream
Salt + pepper
In a soup pot, simply saute asparagus, onion and garlic in butter.
Add broth, salt and pepper, cover and simmer on low for 20 minutes.
Emulsify or blend ingredients in soup pot. And lemon juice, then cream.
Serve hot with toppings!
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