Spring Green Asparagus Soup
If you love asparagus but have never tried asparagus soup, then you’re in for a real treat. This velvety, smooth and flavorful soup will steal your heart.
or Ghee, or Olive Oil
Large or 2 small, chopped
Peeled and chopped
Yellow, medium sized, cubed
Broken, Cut up* (See Notes)
Chicken or Vegetables, start with 4 cups and add more as needed
Salt and Pepper to taste
A Squeeze of Lemon Juice to taste
Fresh Parsley to serve
Drizzle of Extra Virgin Olive Oil to serve
Prepare your veggies
If you prepare your veggies ahead of time then the process of making this soup will be so much easier and quicker.
Wash and chop your onions and leeks;
Peel and cut your potatoes;
Break the asparagus spears, where they naturally break; then cut off the tops and cut the rest into 2” pieces.
Making the Soup
Heat up your butter, clarified butter, or olive oil, in a Dutch Oven or other heavy pan; add onions and leeks and sauté them until translucent, for about 5 minutes;
Add potatoes and cook for another couple of minutes;
Add stock; cover and cook for about 20 minutes, until the veggies are almost cooked;
Add cut-up asparagus (saving the tops), cover, and cook for another 10 minutes;
Add heavy cream, mix and cook for 2 more minutes;
Check for seasoning; add salt and pepper and a squeeze of lemon juice, taste, and adjust accordingly to your tastes.
*Break the asparagus spears, where they naturally break; then cut off the tops off and cut the rest into 2” pieces. You want to keep the tops for serving.