Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Finally spring is here and not a moment too soon either! I like to make Asparagus Soup as soon as the really good asparagus comes into the market. The young spears are tender enough to purée easily, and the result is smooth and creamy. The soup is wonderful in any season, actually, as asparagus is usually available year-round in most markets. You can always trim the spears with a vegetable peeler if the ends look at all fibrous.
- 1 1/2 Pounds Fresh Asparagus Spears
- 1/3 Cup Olive Oil
- 1 Large Onion (Coarsely Chopped)
- 3 Large Shallots (Coarsely Chopped)
- 1 Cup Dry White Wine Or Substitute ! Cup Vegetable Stock
- 3 Cups Vegetable Stock
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Rinse and dry asparagus. Trim off and throw away bottoms. Cut off tips and set aside. Coarsely chop the spears.
- In large-size soup pot heat olive oil over a medium-high heat. Add onions and shallots. Sauté for 10 minutes until lightly caramelized. Add chopped asparagus spears and continue to cook, stirring occasionally, for 3 minutes until asparagus is bright green. Pour in white wine along with 1 cup vegetable stock. Bring to simmer over medium-high heat. Partially cover with lid, and simmer gently for 30 minutes until asparagus is very tender. Remove from heat and allow to cool 15 minutes.
- Transfer mixture to food processor or blender, in batches if necessary, and purée. Return mixture to cooking pot, add remaining vegetable stock and bring to gentle simmer. Add kosher salt and pepper.
- Add those asparagus tips that you set aside. Continue to cook for 5 minutes just until tips are tender. Ladle soup into bowls.
- NOTE: Some people would rather not cook with wine. If this is the case then just increase the vegetable stock by one cup and omit the wine.
- Serve Warm. Serves 4.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen