Asparagus Soup

I love asparagus! And so does my three year old. Every time we go to the grocery store he asks for asparagus. He loves it roasted and grilled, but will also will eat my asparagus soup. I’ve made this quite a few times over the years and never wrote down the recipe (you will see this theme continuing). So I made it again for our last get together as a blogging team. It’s always more fun being in the kitchen when it’s with my best friend!

Now soup can be a little underrated, but this asparagus soup feels fancy. It makes a great light lunch, pairs well with sandwiches, or as a fancy starter course with dinner.

Asparagus Soup

Makes 4-8 servings

• 1/4-1/2 of a sweet white onion
• 1 bundle of asparagus
• 1 box of chicken stock (or vegetable stock make it a vegetarian recipe)
• 3/4 cup of whipping cream
• Salt and pepper to taste

Add onion, asparagus (cut into 4) and stock in a large saucepan. Bring to a boil, continue to boil for 5-10 minutes until the asparagus is tender. Remove from the heat, then grab a top or two of asparagus out to use as garnish. Using an immersion blender in your stockpot, or transfer to your normal blender and purée until the soup is smooth. Return to the stockpot and add the whipping cream and season liberally with salt and pepper. With heat on low stir occasionally until it just starts to boil. Turn off heat and serve either immediately or store and reheat later. When serving, garnish with the asparagus, sour cream, a drizzle of olive oil, chopped tomatoes or whatever else you like!

Jess