Wild Asparagus Soup Recipe
Ingredients
>> 2 lbs wild asparagus (or 2 bunches store bought asparagus)
>> 3 tbsp unsalted butter
>> 4 large yellow onions, chopped
>> 6 cloves garlic, peeled and smashed
>> 8 cups low-sodium vegetable broth
>> 3 tsp pepper
>> 1 large lemon, fresh squeezed
>> 1/2 cup shredded Parmesan cheese
>> Arrowroot starch (if desired to thicken soup)
Instructions
Melt the butter in a large pot over medium heat. Add the onions and garlic and sauté, stirring frequently, until soft and translucent. (Do not brown; reduce the heat if necessary.) Set aside.
As the onions and garlic are sauteing, cut a small portion off the bottoms of the asparagus. If you want to have asparagus tips as a garnish, cut some off the tips off a few asparagus spears and set aside. Cut all the spears into ½ inch pieces.
Add the chopped asparagus to a large pot (minus the reserved tips), along with the broth, and pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for 30 minutes.
Remove from heat and let sit about 15 minutes.
Add in the onion and garlic, stir. Purée the soup with an immersion blender until completely smooth. Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot. Bring the soup back to a simmer and stir in the lemon juice and Parmesan. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached or add arrowroot starch until you have a desired thickness.
Ladle the soup into bowls, then top each bowl with asparagus tips.
Recipe Category: Soups
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