The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl.
Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon the stacks of thick stalks at the farmers market, I had soup on my mind.
This is a healthy recipe as my version does not have cream like so many I’ve tasted. I let the chicken stock infuse flavor, and my handy stick blender brings out the thick texture we crave. With a dollop of sour cream to gild the lily, the richness of this elegant dish is not to be understated. As a main dish or as a first course, this Asparagus Soup is a crowd pleaser.
- 24 asparagus spears
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 tablespoon minced garlic
- ½ cup diced green onion tops
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken stock
- Salt and freshly ground black pepper
- Sour cream
- Remove the woody ends of the asparagus stalks. Cut the tips off the ends of the stalks and reserve. Chop the rest of the asparagus into pieces and reserve.
- In a large pot with a heavy lid over medium-high heat, add the oil and the onions, celery, and bell pepper. Sauté until the onions turn translucent, about 5 minutes. Add the garlic, onion tops, oregano, and thyme and sauté for another 3 minutes.
- Add the asparagus pieces and chicken stock, and bring to a boil. Reduce to a simmer and cover cooking for 45 minutes or until the asparagus pieces are tender.
- Using an immersion blender (or blender), pureé the soup until smooth. Add more stock (or water) if too thick. Season to taste with salt and pepper.
- Add the asparagus tips to the mixture and bring to a simmer. Cook for another 10 minutes or until the asparagus tips are tender.
- Ladle into bowls and top with a spoonful of sour cream.
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