This soup is very green. Like sci-fi, alien green. Like, totally-good-for-you green. Like, I thought about calling it Green Machine Soup but feared a suit from the Naked Juice company.
Because I’m sure they all read my blog…. I’m sure of it.
Asparagus is probably my second favorite vegetable right now (Brussels Sprouts takes first place, obvs). My uncle, who is an amazing chef, made an asparagus soup for a starter on Christmas Eve and I’m still swooning over it. So I had to give it a go.
Plus, soup is my favorite way to eat vegetables in the winter. It’s hot and filling and you can dip bread in it. Warm-fresh-from-the-oven bread. So that’s double hot, if you’re counting. And I am as I tend to wear two layers of socks all winter, like a total baby.
Asparagus Soup, makes 3-4 servings.
Needed: 2-3 tablespoons olive oil, 1/2 a yellow onion, 2 tablespoons minced garlic, 2 lbs asparagus, 1 can vegetable stock (low sodium), 1/2 cup cream, 1 lemon, salt and pepper.
In a large pot or dutch oven heat the olive oil over low/medium heat. Chop up the onion, mince the garlic and trim and chop up the asparagus (prep the veggies). Saute the onion in the oil, season with a little salt and pepper. Once it begins to soften add in the garlic and asparagus. Continue to cook until the asparagus begins to turn bright green. Add in the stock and cook for another 3-5 minutes.
Now use an Immersion blender to carefully liquefy everything. You can also do this in a food processor or traditional blender, working in batches and being really carefully as you move hot liquids around. Once everything is blended add in the cream, taste and add any more salt and pepper. Squeeze in some lemon juice just before serving.
Enjoy! xo. Emma