Now that we’re in asparagus season (oh joy!), I’m coming up with all kinds of ways to use the precious green stalks. This was the first time I’ve ever made Asparagus Soup, though. This soup would be perfect for a Springtime luncheon or first course at a dinner party, because it’s delicious, healthy and super easy to make.

I substituted 1/4 teaspoon of dried tarragon for the summer savory, which complimented the asparagus nicely. The soup is great garnished with a blanched stalk of asparagus or with a dollop of tangy sour cream.

Asparagus Soup
-recipe from Bon Appétit Magazine

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Yield: Serves 6

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory

Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Tags: asparagus, chicken broth, onion, soup

I made this soup recently when I was hankering for a hot bowl of soup to chase away the winter blahs. It’s simple yet hearty and delicious.

I loved the combination of turkey kielbasa and smoked paprika, both of which added rich and smoky flavors to the soup. I also added some chopped carrots and diced tomatoes for extra color and flavor. Serve the soup with crusty bread and you’ve got a perfect meal for a dreary Pacific Northwest day!

Kielbasa, Kale and Barley Soup
-recipe from Oregonian FOODday, (December 1, 2009)

This robust, sausage-laden soup definitely fits the bill. It’s filling, flavorful and healthful, too, so you don’t have to feel guilty about tucking into a big bowl.

To keep the fat content low, we used turkey kielbasa instead of regular kielbasa. Then we added barley for its fiber and toothsome texture. Potatoes and kale add loads of vitamins A and C — about double the recommended daily allowance — as well as iron and calcium. This recipe makes a big batch, so you’ll have plenty to stash in your freezer for another rainy day. Makes 8 servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken broth
1/2 cup pearl barley
1 bunch lacinato kale (also called dinosaur kale or cavalo nero) or chard, ribs removed, leaves chopped
4 yukon gold or new potatoes, diced
14 ounces turkey kielbasa, split in half lengthwise and cut into 1/4-inch pieces
1/2 teaspoon smoked paprika (see note below)

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes.

Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender.

Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more.

Note:Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).

From Linda Faus, FOODday test kitchen director

Tags: barley, chicken broth, garlic, kale, potatoes, smoked paprika, turkey kielbasa