Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram and Twitter for more inspiration.
Lenten Reflection
From Simplifying the Soul:
Today, spend an hour in solitude: no phone, no e-mail, no TV, and no interaction with another human being, live or electronic. Prayerfully imagine yourself on an extended, solitary adventure. If you are already accustomed to living by yourself, think about the ways in which you defend yourself against loneliness. Do you rely on the TV to keep you company? Do you spend a lot of time calling friends? Do you feel compelled to socialize often? Ask God to show you what you’d prefer not to see: your undefended self. Then ask God to strengthen and sustain you.
Creamy Asparagus Soup
Ingredients
2 cloves garlic, minced
1 1/2 pound asparagus spears, trimmed
3 tbsp. olive oil
1 large sweet onion, coarsely chopped
2 tbsp. all-purpose flour
6 cups vegetable broth
1 tbsp. fresh rosemary leaves, chopped
1/4 tsp. cracked black pepper
1/2 cup half-and-half
Prepare the Asparagus
In a mixing bowl, drizzle one tablespoon of olive oil over the asparagus, season with black pepper, and toss to coat. Arrange the asparagus in a single layer and grill for 8 minutes. Remove from heat and let cool. Once cool, cut the asparagus into 1-inch pieces and set aside.
Prepare the Soup
In a saucepan, heat the remaining olive oil over medium-low heat. Add the onion and garlic, and sauté until tender. Reduce the heat to low. Add the flour and cook for 5 minutes, stirring often. Stir in the broth and bring to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Remove from heat, add one half of the asparagus, and puree with an immersion blender or, working in batches, with a blender.
Add half-and-half, rosemary, and the remaining asparagus, then reheat the soup over low heat just until hot and serve.
Makes 6 servings.
