Page 35 - South Mississippi Living - December, 2024

Our hospitality and generosity in the South reflect not only on how we were raised, but also the heart of our culture. During the brief winter months, when a loved one needs a comforting meal for any reason, we often turn to casseroles and soups. Both are classic examples of Southern comfort food and are quick and easy to prepare, making them perfect dishes to give.
When I think about what to make for my loved ones, I find myself drawn to dishes that are a little less traditional but still full of comfort and care. That’s how my asparagus soup recipe came to be. This creamy and flavorful soup is an elegant elevated Southern dish that’s perfect for chilly days or when you want to treat your loved ones to something special.
SOUTH MISSISSIPPI Living | www.smliving.net
December 2024 | 35
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home- cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d! Instagram: @Southrngritskitchen
Ingredients
Directions
2 lbs white or green asparagus, trimmed and peeled 1 medium onion (chopped)
2 cloves garlic (minced)
4 cups vegetable or chicken stock
1. Trim the woody ends off the asparagus and peel the stalks using a vegetable peeler. This step is especially important for asparagus as the outer skin can be tough.
1 cup heavy cream or half-and-half 2 tbsp unsalted butter
1 tbsp olive oil
1 tsp lemon juice
2. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing for about 4-5 minutes until softened and fragrant.
Salt and freshly ground black pepper, to taste Fresh parsley for garnish (optional)
3. Cut the peeled asparagus into 2-inch pieces and add them to the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the asparagus is tender.
5. Once the asparagus is soft, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup into batches to a blender.
6. After blending, return the soup to low heat and stir in the heavy cream or half-and-half. Add lemon juice, salt, and pepper to taste. Let it simmer for an additional 5 minutes, allowing the flavors to meld.
7. Serve.