• 4 cups fresh asparagus, trimmed and cut in 1/2-inch pieces
  • 2 cups water
  • 4 tablespoons butter
  • 1/4 cup finely chopped fresh chives
  • 1 teaspoon garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 cups milk
  • 1 tablespoon vegetable or chicken broth granules

The hunt for the wild flavor of asparagus
Tales of the Dinner Belle
By Brenda Stanley
Being a vegetarian married to a hunter may seem like an odd combination or a perfect example of opposites attract. However, I can understand what Dave sees in hunting, because it is that same thrill I get when I am gathering wild asparagus. I love setting out in search of those elusive and delicious spears. There is nothing I enjoy more than making a meal from what I’ve harvested. My asparagus chive soup is especially satisfying. I use chives that I’ve grown in my garden giving this soup the savory flavor that goes so well with the creamy texture. This soup is so easy to make and is hearty enough to be a main dish. The flavor and feel of this dish will have you looking at pasture fences and canal banks hoping to spot your next bounty.
Belle’s Asparagus Chive Soup
4 cups fresh asparagus, trimmed and cut in 1/2-inch pieces
2 cups water
4 tablespoons butter
1/4 cup finely chopped fresh chives
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
4 cups milk
1 tablespoon vegetable or chicken broth granules
Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and until tender. Drain, reserving liquid. Mash with a potato masher.
In another saucepan, sauté’ the chives and garlic in butter until tender. Wisk in the flour, salt and pepper. Gradually stir in the milk until smooth and mixture becomes thick. Stir in the bouillon and reserved cooking liquid and enough water to make the soup thick but still soupy. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in mashed asparagus; heat through.