Recipes

Add a slice of toast topped with melted cheese, and you have a light dinner or lunch. This recipe makes enough soup for eight people, but you can easily freeze the leftovers if serving fewer (directions for freezing are opposite).

3 tablespoons butter
1½ cups coarsely chopped shallots (about 6 large)
½ teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
2 to 3 tablespoons fresh lemon juice

1. In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.

2. Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.

3. Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, opposite.) If serving right away, stir in the cream and lemon juice.

Excerpted from Everyday Food
Copyright © 2007 by Martha Stewart Living Magazine. All rights reserved.