The Recipes

Asparagus and Bleu Cheese Soup

This soup was inspired by a bowl of soup I had while I was in Ireland last month.  Irish food... not just bland potatoes, kids!

As I've said before, I like to make at least one soup a week.  They're inexpensive and easy to turn into two or more portions with a little bit more stock or water.

Asparagus and Bleu Cheese Soup


- 1 c. chopped asparagus
- 1/3 small onion, diced
- 1 large garlic clove, minced
- 1 rib celery, diced
- 1 c. vegetable stock
- 1/4 c. bleu cheese crumbles
- salt
- pepper
- olive oil

In a large pot, heat 1 T. of olive oil.  Add the onion and celery, season with salt, and let them soften for 6-7 minutes.  Add the garlic, stir for a minute, then add the asparagus.  Toss to coat, then add in the stock.  Season with salt and pepper and let the soup simmer for 20 minutes.

Transfer the soup to a blender.  Puree until smooth, then strain the soup back into the pot through a fine mesh sieve or strainer.  Bring back to a simmer and add the bleu cheese.  Stir and simmer another 5 minutes to incorporate the bleu cheese.

Ladle into a bowl.  Garnish with a few more bleu cheese crumbles.