Jun 7, 2013

Less is More: Asparagus Soup

Asparagus is one of my favorites. I can easily eat an entire bunch on my own. I keep it simple with asparagus. Its flavor is delicate and I don't want to miss it or bury it with other influences. I usually just drizzle with olive oil and hit it with salt and pepper and broil it until just tender. But I also love soup. So asparagus soup it was. And it took all of about 15 minutes. Plus, I got to use the asparagus tips in risotto later that night.
  • two bunches asparagus
  • 1 bigger than medium onion, diced
  • extra virgin olive oil
  • salt and pepper
  • splash of lemon juice
  • 1 vegetable bouillon cube
Snap the asparagus stalks where they naturally break. Chop off tips and reserve. Chop spears into little disks. In a stock pot, heat olive oil on medium high. Saute onion and asparagus for about 6-7 minutes. While asparagus is cooking, dissolve the vegetable bouillon cube in three cups boiling water.

While the asparagus is cooking you can
sauté the tips for a soup garnish. Or saute them to just eat. Or saute them for just a couple minutes because you plan to use them in risotto for dinner that night.

Add the broth to the cooking asparagus and bring to a boil, which happens really fast. Turn down heat and simmer until asparagus is just tender. Chances are good that the asparagus is already tender by the time you bring the pot to a boil. You can test a piece, carefully. Cool it off before you pop it in your mouth. Cooking too long dulls the color completely. Add salt and pepper to taste and a splash of lemon juice. Then, in small batches and carefully, ladel the soup into the food processor and blend. Each little batch I blend goes into a large bowl from which I can serve the soup or store leftovers. There is no need to return the soup to the pot because it's done. It goes from food processor to bowls. If you like, sprinkle with parmesan and/or garnish with the sauteed tips. Very simple and very delicious.

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