Asparagus Soup

After countless hours spent in the kitchen trying out new recipes and others wondering what I can do with unhappy vegetable leftovers, I came up with a simple soup technique. Diced onions with a hint of garlic or shallots, the vegetable-I-was-planning-to-save, chicken stock and an immersion blender. I would add cheese or heavy cream depending on the mood of the day; nothing more! Keeping it healthy, clean (one pot recipe) and simply delicious.

This asparagus soup is delightful: tender in its color tone and aroma. No overpowering seasoning, just salt and pepper, maybe half a pinch of grated nutmeg if you insist! It is silky, hearty and everyone loves it! I serve this soup with crackers or home made bread croutons.

I usually make my own chicken stock but when my supplies run out, I use organic low sodium chicken broth. There are some nice brands available. I like to use low sodium stocks so I can manage the salt content of the recipe and season to my taste. If you want a vegetarian version of this soup you can always substitue the chicken stock by a vegetable one.

Bon Appétit!

Asparagus Soup


Credits: Rafaella Sargi
Serves 6

Ingredients
1 tablespoon extra virgin olive oil
½ tablespoon butter
1 lb 10 oz (750 g) green fresh asparagus, roughly chopped
2 cups diced onions
3 garlic cloves
5 cups chicken stock (or vegetable stock)
⅓ cup heavy cream
Salt
Freshly ground black pepper

Directions
Prep and scale all the ingredients.
You will need one large pot and an immersion blender.

In a large pot, over medium high heat, melt the butter with the olive oil. Add the chopped onions, garlic and a pinch of salt. Stir occasionally until the onions are translucent and soft. Add the asparagus and the chicken stock. Bring to a boil. Lower the heat to medium-low, cover the pot and let it simmer for 40-45 minutes.
Remove the pot from the heat. Using an immersion blender puree the onion and asparagus mixture until it is homogenous and well blended.

Return the pot to the stove and season with salt and black pepper. Heat the soup for a few minutes over medium heat. Don’t let it boil. Add the heavy cream, stir well and correct the seasoning. Remove from the heat and serve. (Be careful not to boil the soup once the cream is mixed in)

Note: If you want to prepare the soup ahead of time, you can make the recipe as described and stop just before adding the cream and reserve the blended soup in the fridge until ready to eat. Before serving, reheat the soup, add the cream and enjoy!