I know you’re wondering why creamy asparagus soup is my new obsession! I guess I have some explaining to do… Over the summer I went to a very popular restaurant for lunch with my sister in NYC. They served a 3 course prefix special, which if you can find in the city it’s your lucky day! As a first course, my sister ordered the sea bass kebabs, I ordered the asparagus soup (which I don’t think I have ever had) and this is where my obsession began. It was delicious. It was vegan yet so creamy, it was light yet satisfying and the flavor was full-on fresh asparagus. It was so good, my sister asked for a bowl to share it with me.
When I got back to Columbus it seemed it was all I could think about. While asparagus can be found year-round, its peak season is February to June with April being the prime month. Lucky for me asparagus seemed to be in abundance everywhere and super sweet. My recipe search began. I looked in cookbooks and online until I found something that might be close. The one I settled on is adapted from a Sara Moulton recipe.
As always, the first time I made it the way it was written, but then changed some things up a little. It’s so easy and comes together in less than an hour. It’s the kind of soup that’s fancy enough to serve at a dinner party, and simple enough you’ll want to make it all the time for everyday meals. It seems like I always have a container in my fridge and that’s because I do! In fact I had it for lunch today with some crumbled halibut on top leftover from dinner last night. Sometimes I add roasted asparagus tips or toasted pumpkin seeds. Sara adds croutons which I’m sure are delicious since croutons make everything better – am I right? New obsession number 2… Trader Joe’s chili lime seasoning which I sprinkled on top and added a nice little citrus little kick.
I can’t wait for you to try it… Enjoy!
Ingredients
2 pounds asparagus (about 1-1/2 bunches) rinsed very well
4 cups low-sodium vegetable broth
1 cup water
2 tablespoons extra-virgin olive oil
1 small diced sweet onion (about 1 cup)
1 small Yukon Gold potato (about 6 ounces), peeled and thinly diced
1 teaspoon kosher salt (or to taste)
2 teaspoons lemon juice
White pepper (I used ½ teaspoon)
Croutons, roasted asparagus tips, toasted nuts or diced herbs to serve on top
Directions
In an 8 quart saucepan over medium, heat the oil. Add the onion and cook until softened, about 5 minutes.
While the onions are cooking prep the asparagus… See photo for how to break the asparagus down. Snap or cut off the bottom woody ends of the asparagus. This is usually 1 to 2 inches. Then cut off the bottom tip of the woody end of the asparagus and discard. Keep the stem and set aside.
For the remainder of the stalk: cut off the tips of the asparagus and set them aside in a bowl, chop the stems into ½ inch lengths – set aside in another bowl.
When the onions have softened, add the broth and water and bring to a boil. Add the reserved woody ends to the liquid, bring back to a boil, reduce the heat and simmer for 15 minutes lightly covered.
Use a slotted spoon and take out the ends and place in a fine colander set over a bowl let cool about 5 minutes. While they are cooling, add the potatoes and salt to the stock and simmer until the potatoes are tender, 5 or 6 minutes.
Once cool, press on the asparagus ends to extract as much liquid as possible. Discard the ends. Place the liquid back into the soup pot. It’s okay if some onion comes along for the ride.
Add the chopped asparagus stalks, then bring the stock to a boil and simmer until the stems are blanched, about 5 minutes. Lastly, add the tips in and cook for another 5 minutes or until the tips are tender.
To puree
I used an immersion stick blender* which worked really well; blend until smooth. Stir in the lemon juice. Season with salt and pepper, and then continue cooking just until heated through uncovered for about 5 minutes. Divide between serving bowls and top each portion with topping of your choice.
*If you don’t have an immersion blender… working in batches, transfer the mixture to a blender and carefully blend until smooth, transferring the soup as it is pureed to an empty saucepan.
