Garden Fresh Cream Of Asparagus Soup 

Asparagus contains an enzyme that creates a woody compound called "lignin," at the end of each spear. Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin. The enzyme responsible for creating lignin is destroyed during cooking.

So good!

I agree soup is the perfect food. I have another soup coming up for you guys probably tomorrow.

I promise you it’s a hit

I hope you try it. It’s absolutely delicious.

@@LindasPantry it's a lot colder in my zone 4, than in Florida. My asparagus hasn't broken ground yet. When it does I will be eating lots of this. It sounds heavenly. Can you bottle this if you don't add the cream until serving?

I’m gonna be quite honest the home can asparagus is the exactly the same as commercially canned

@@LindasPantry Thanks! And you just can it in water? A little salt?