Spring has sprung (supposedly)! And with spring comes a craving for asparagus, and this lovely and delicious, though not very photogenic, soup.
Asparagus soup
Serves: 4-6
Source: adapted from Once Upon a Chef
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| Asparagus! |
Ingredients
2 bunches asparagus (about 2 pounds)
1 Tablespoon olive oil
1 Tablespoon butter
2 medium yellow onions, chopped
3 cloves garlic, minced
5 cups low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice from 1 lemon
1/2 cup grated Parmigiano-Reggiano
Directions
1. In a large pot, heat olive oil and butter over medium heat. Add the onions and garlic and cook until soft and translucent, about 8-10 minutes.
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| Soup! |
2. Cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
3. To the onions and garlic, add the chopped asparagus (except the tips), chicken broth, salt, and pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until asparagus is very tender.
4. Meanwhile, cook the reserved asparagus tips for a few minutes, either by boiling, steaming, or two minutes in the microwave. Set aside.
5. In batches, purée the soup in a blender until completely smooth. Return the soup to the pot and bring back to a simmer. Stir in the lemon juice, grated Parmigiano-Reggiano, and asparagus tips. Season with additional salt and pepper to taste, and enjoy!
Kara Cooks and Eats 