A Pleasant Little Non-Recipe | Asparagus Garlic Soup

Asparagus Garlic Soup

  • Servings: servings 3-4
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soup blog iAuthor note: This is a non-recipe– one where the ingredients are not measured precisely in order to encourage creativity in the kitchen. When I cook this soup, I buy my asparagus in bulk– which would be about 2-3 bunches of asparagus at a local market. I like to eat this soup drizzled with homemade creme fraiche and with a side of crusty bread. This soup is freezer friendly.

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

unsalted butter

1-2 shallots, rough chopped

5-6 garlic cloves, crushed

kosher salt (or herb salt if it’s handy)

chicken stock

  1. Cut the ends off of the asparagus and place into a sauce pan. Add the onion and cover with water.
  2. 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.
  3. 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.
  4. Add the cut asparagus to a large sauce pan. Season with salt. Cook the asparagus for about 5 minutes, stirring occasionally.
  5. 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.
  6. Place the asparagus into a food processor, add a few cups of cooking liquid. Puree until smooth.
  7. Add the puree back into the sauce pan. Stir to combine. Salt to taste. Top with crème fraiche.

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