Asparagus Soup
Jul 20, 2024 10:53 AM
This creamy and flavorful seasonal soup is finished in the blender. It has few ingredients, and some can be easily substituted, so if you have fresh green asparagus in your fridge, you can probably make it now. It keeps well for a few days in the refrigerator.
In my kitchen, asparagus fall under seasonal, finger food, which means I lightly roast them and eat them straight up.
Fresh and shaved in a salad is another fantastic way to eat it. But the keyword is seasonal. As Alain Ducasse said, How do you make the best peach tart? with the best peaches.
This means I can eat the whole stalk; I don't have to bend to see where it breaks and discard most of it.
You can also make this soup. It's simple and good, even with end-of-season vegetables that are not great to eat raw in a salad.
Ingredients:
- 2 ½ pounds fresh green asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup chopped leeks
- ⅓ cup onion, thinly sliced
- 1 shallot, sliced
- 1 garlic clove, sliced
- Salt and freshly ground pepper to taste
- 5-6 cups vegetable broth, homemade or store-bought
Total Time:
30 minutes
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