Fresh asparagus has a short, beloved season at the beginning of spring. When the stalks come out of the ground (and show up in my CSA box), my biggest decision is how to serve these delicate beauties. One of my favorite preparations is a simple asparagus soup. I make my soup with potatoes so that when blended it has a creamy texture without the addition of milk or heavy cream. It’s simply delicious. Come and cook with us!
½ a medium onion or the white parts of two leeks
1 bunch of asparagus
2 medium, or 1 large red or white thin skinned potato
6 cups of water and 1 vegetable broth cube or 6 cups of vegetable stock (if you prefer a thicker soup, use only 4 cups of liquid)
Salt and pepper to taste
Chop onion or leeks.
Scrub potatoes. Chop each potato into 6 even pieces. Do not peel.
Sautee onion in olive oil, salt and pepper until translucent.
Add potato pieces to onions.
Add 6 cups of water / vegetable broth cube, or stock and bring to a boil, covered.
While pot is boiling, rinse asparagus, cutting off the woody bottom of the stalks.
Chop asparagus into ¼ to ½ inch pieces.
Add asparagus once liquid begins to boil.
Simmer, uncovered, until asparagus is cooked through, and liquid has reduced some, 30 to 45 minutes.
Puree with a hand blender, or in the counter top blender (with care, the steam from the hot soup has a tendency to pop out of the blender).