There is soup. And then there is life changing soup! I’ll be bold enough to say this is the latter. I had low expectations on this one. How good could mushy stalks of woody asparagus be? We’re talking smooth, velvety spring-in-a-bowl good!!!
I decided to do one last warm soup for the season. It’s too warm for a hearty stew, but too rainy and chilly for gazpacho. The asparagi (as I call them) are just coming in to season. Ergo, this is a perfect soup for spring. It reminds me of the season’s first sprouting of grass, or budding trees that have not yet blossomed. SO GOOD! I hope you give it a chance and enjoy it as much as I did.
ASPARAGUS SOUP (adapted from Whole Foods recipe)
2 bunches of asparagus
1 white potato
2 15 oz cans of low sodium chicken broth
1/2 cup of white onion
1/4 cup of milk
1 tablespoon butter
1. Heat butter in sauce pan and cook onion until soft.
2. Add broth and potato to pot. Bring to a boil, reduce heat and simmer 10 minutes.
3. Break of ends of asparagus and cut stalk into one inch pieces. Add to pot and simmer another 15 minutes until asparagus is soft.
4. Using a slotted spoon, reserve one quarter cup of cooked asparagus.
5. Blend the remaining soup mixture in a food processor or with a hand blender (my life saver!)
6. Once blended, add milk, a squeeze of lemon, nice pinch of salt and a few grinds of pepper. Toss reserved asparagus back in and simmer another 5 minutes.
7. Remove from heat and kick off Spring in a delicious, nutritious way!
CHECK OUT THESE TIPS FOR GROWING YOUR OWN ASPARAGUS FROM THE PARENTING PATCH.