Asparagus Garlic Soup
2-3 bunches of asparagus, ends trimmed (save for asparagus stock) and stalks halved (or cut into thirds)
1 onion, halved
extra-virgin olive oil
1-2 shallots, rough chopped
5-6 garlic cloves, crushed
kosher salt (or herb salt if it’s handy)
- Cut the ends off of the asparagus and place into a sauce pan. Add the onion and cover with water.
- Place the sauce pan on the stovetop, bring to a boil and reduce to a simmer. Let the stock simmer until the asparagus ends have become soft. Strain the asparagus stock into a separate container and set aside.
- Meanwhile, in a large sauce pan heat the olive oil and butter over medium heat. Once the butter is melted, add the shallots and garlic. Cook until lightly golden, stirring occasionally.
- Add the cut asparagus to a large sauce pan. Season with salt. Cook the asparagus for about 5 minutes, stirring occasionally.
- Add the asparagus stock and chicken stock to the vegetables. Bring soup to a boil, reduce and then simmer. Cook the soup until the asparagus are soft.
- Place the asparagus into a food processor, add a few cups of cooking liquid. Puree until smooth.
- Add the puree back into the sauce pan. Stir to combine. Salt to taste. Top with crème fraiche.