I enjoy a lot of food in its purest form. Like a ripe peach. A just-boiled potato with cheese. Radishes with butter and salt. A raw oyster immersed in its salty liqueur.
I love to cook, but I also respect beautiful, seasonal produce, like springtime asparagus and strawberries. I’d rather eat just-picked strawberries than put them in a batch of blondies, for example.
Likewise, with asparagus, preparing them simply steamed with a little olive oil and lemon is perfection to me. However, I feel that creating a soup with fresh asparagus isn’t disrespectful. As long as you allow the asparagus to shine.
So here’s my version of asparagus soup. There’s an extra step making asparagus broth with the ends, then completing the soup. Thanks to my girlfriend Gabriella for teaching me this!
Springtime Asparagus Soup
printable recipe below
2 bunches of fresh asparagus, about 2 pounds total
1 small onion, quartered
2 cloves garlic, smashed
A sprig of parsley
1 bay leaf
Pinch of salt
Chicken stock, about 32 ounces
2 tablespoons butter
Salt, to taste
White pepper, optional
Rinse the asparagus gently in cool water. Remove the tough ends by breaking them off where they tell you to.
Set aside the asparagus for later, wrapped in a damp cloth.
Place all of the ends in a medium stock pot. Add the onion, garlic, bay leaf, parsley, a pinch of salt, and cover with the chicken stock.
Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 30 minutes.
Remove the lid, let the mixture cool, then pour through a colander, collecting the asparagus stock in another pot.
Add the asparagus and the butter to the stock. Bring to a gentle simmer and cook, covered, until the asparagus has softened.
Let the soup cool, then pour everything into a large blender.
Purée the soup, adjusting the amount of liquid, depending on the consistency you prefer.
Taste for salt. Season with white pepper if desired.
Serve hot or warm.
Add a dollop of sour cream or creme fraiche if desired. Or flower petals.
This is a very thick soup. I you prefer, substitute some cream for some of the broth.
Springtime Asparagus Soup
3 bunches of fresh asparagus
1 small onion, quartered
2 cloves garlic, smashed
Few sprigs of parsley
1 bay leaf
32 ounce carton low-salt chicken stock
2 tablespoons butter
Salt, to taste
White pepper, optional
Rinse the asparagus gently in cool water. Remove the tough ends by breaking them off where they tell you to.
Set aside the asparagus for later, wrapped in a damp cloth.
Place all of the ends in a medium stock pot. Add the onion, garlic, and bay leaf and cover with the chicken stock.
Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for one hour.
Remove the lid, let the mixture cool, then pour through a colander, collecting the asparagus stock in another, larger stock pot.
Add the asparagus tips to the stock and the butter.
Bring to a gentle simmer and cook until the asparagus has softened.
Let the soup cool, then pour everything into a large blender.
Purée the soup, adjusting the amount of liquid, depending on the consistency you prefer.
Taste for salt.
For a soup with a stronger flavor, use some white pepper.
Serve hot or warm.