Asparagus Soup  

 Spring is in the air and the asparagus in the farmers markets is just beautiful. I could not resist buying some. Use in a basic sauté, or compose a salad. This week, I decided to make a soup. This soup is good just about any time and it is also elegant enough to serve as a first course for a dinner party. It is very easy to make and within ½ hour you can make something that your family and friends will enjoy. Keep in mind that everything is going to be puréed so the size does not really matter. I always cut everything about the same size to ensure even cooking. This recipe is easy to double. Just use 6 cups of water. 

 Serves 4  

 1 Tbsp. olive oil 
1 cup diced onion 
1 ½ cups asparagus stalks, chopped (reserve the tips to garnish) 
1 small  potato, about 1 cup diced 
4 cups vegetable stock 
1/12 tsp. sea salt 
¼ tsp. white pepper 

 In a medium sized pot, heat the olive oil. Add the onions and cook about 6 minutes, until they have softened. Add the potatoes and the asparagus. Season with the salt and pepper. Pour In the stock.  
Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat.  
Put a strainer in a large bowl. Strain the soup, reserve the liquid. Place the vegetables in a blender or Cuisinart with 1 cup of the liquid. Purée. Add back to the pot and pour in another cup of the liquid. This might be enough. If you like your soups thinner, add more liquid. If you have leftover liquid, you can freeze it for making soup the next time.  
Heat the soup and add the asparagus tips. Cook about 5 minutes. Serve.

Asparagus Soup

Spring is in the air and the asparagus in the farmers markets is just beautiful. I could not resist buying some. Use in a basic sauté, or compose a salad. This week, I decided to make a soup. This soup is good just about any time and it is also elegant enough to serve as a first course for a dinner party. It is very easy to make and within ½ hour you can make something that your family and friends will enjoy. Keep in mind that everything is going to be puréed so the size does not really matter. I always cut everything about the same size to ensure even cooking. This recipe is easy to double. Just use 6 cups of water.

Serves 4

1 Tbsp. olive oil
1 cup diced onion
1 ½ cups asparagus stalks, chopped (reserve the tips to garnish)
1 small potato, about 1 cup diced
4 cups vegetable stock
1/12 tsp. sea salt
¼ tsp. white pepper

In a medium sized pot, heat the olive oil. Add the onions and cook about 6 minutes, until they have softened. Add the potatoes and the asparagus. Season with the salt and pepper. Pour In the stock.
Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat.
Put a strainer in a large bowl. Strain the soup, reserve the liquid. Place the vegetables in a blender or Cuisinart with 1 cup of the liquid. Purée. Add back to the pot and pour in another cup of the liquid. This might be enough. If you like your soups thinner, add more liquid. If you have leftover liquid, you can freeze it for making soup the next time.
Heat the soup and add the asparagus tips. Cook about 5 minutes. Serve.