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Recipes - Asparagus Soup Recipe

Recipe Name

Asparagus Soup

Submitted by ddemyer
Recipe Description Light and refereshing soup for the bumper crop of spring asparagus
Quantity 10 Quantity Unit bowls Servings  
Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
cupsSoup, stock, chicken, home-prepared
tablespoonsolive oil, extra virgin
stalks medium (7-1/2" - 8" long)celery
spears large (7-1/4" to 8-1/2")Asparagus
tablespoonkosher salt
tablespoonblack pepper, ground
largeOnion, chopped
teaspoonslight cream
teaspoonsbalsamic vinegar
Sequence Step
1Chop onions and celery and set aside.
2Bring the 4 cups of chicken stock to a boil in a medium-sized sauce pan.
3While the stock comes to a boil, wash the asparagus then chop the woody bottoms off.
4When the stock comes to a boil, add the woody stalks of asparagus and let simmer for 20 minutes. Place the other asparagus (tops) aside.
5In a large stock pot, add 2 tablespoons of olive oil and saute the celery and onions until they are translucent (about 10 to 12 minutes)
6When the onion and celery mixture is done, strain the stock into this mixutre (and sicard the woody apsaragus bottoms), add the asparagus tops, and cook for 20 minutes or until the asparagus tops are soft.
7Once the asparagus tops are soft, place the entire mixture into blender/food processor and blend until smooth.
8Ladle soup into bowls and add a splash (1 teaspoon) of cream and 1 teaspoon of vinegar. Both of these final ingredients are optional.

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