Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you'll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn't get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our
Fresh Asparagus Soup
Amanda BevillFresh Asparagus Soup
Category
Soups, Entrees
Author
Amanda Bevill
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you'll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn't get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our
Ingredients
- 1 small or medium onion, diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon �
- 2 pounds asparagus, bottoms trimmed, cut into 1' pieces
- 4 cups vegetable broth or chicken bone broth
- 1 tablespoon �
- 1 tablespoon �
- Salt and pepper to taste
Directions
- In a large pot or Dutch oven, saut� the onion in olive oil over medium low heat for about 3 minutes, until the onions are soft.
Add the Cascade Mushroom Mix and stir to coat the onions. Continue cooking 1 minute more.
Add the asparagus and increase the heat to medium. Stir gently to combine and cook until the asparagus pieces are bright green, about 3 minutes.
Pour the broth into the Dutch oven and bring the mixture to a low boil. Add the Herbes de Provence and lemon paste. Cook until the asparagus is JUST fork tender, about 6-8 minutes. Do not over-cook!
As soon as the soup is cool enough to handle, transfer in batches to a high speed blender and pur�e. To ease the splatter during transfer, I pull the asparagus out of the broth with a slotted spoon and ladle the broth.
Return the soup to the pan and heat before serving.
Notes:I am typically a huge fan of the immersion blender but with this soup it is best to use a stronger blender to break down all the fiber in the asparagus.
Note
Play with your food!
No Cascade Mushroom Mix? Add in fresh mushrooms when you saute the onions. Not a mushroom fan? Just leave it out!
No Herbes de Provence? TryItalian Herbs , Fines Herbes , El Greco or Orange Tarragon blend.
No Preserved Meyer Lemon Paste? Use fresh lemon juice.
Want to fancy up the garnishes? Try truffle salt,Seasoned Salt - Provencal or�Fennel Pollen .
No Cascade Mushroom Mix? Add in fresh mushrooms when you saute the onions. Not a mushroom fan? Just leave it out!
No Herbes de Provence? Try
No Preserved Meyer Lemon Paste? Use fresh lemon juice.
Want to fancy up the garnishes? Try truffle salt,
