Asparagus Soup

Name: Asparagus Soup
Ingredients: 6 tablespoon olive oil; 2 medium onions, diced; 3 pound asparagus, cut into 1/2-inch pieces; kosher salt and freshly ground black pepper, to taste; 4 cup chicken stock; 1 cup spinach; 6 thin asparagus spears, tips removed

David Burke|March 21, 2013 10:19 am EST

Asparagus Soup

2.7 (29 ratings)

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Were your eyes too big for your stomach this past weekend at the farmers' market? This asparagus soup recipe is the perfect way to make use of a surplus of asparagus. Eat it fresh or keep it frozen to enjoy well past asparagus season.

Servings

8

Ingredients

6 tablespoon olive oil
2 medium onions, diced
3 pound asparagus, cut into 1/2-inch pieces
kosher salt and freshly ground black pepper, to taste
4 cup chicken stock
1 cup spinach
6 thin asparagus spears, tips removed

Directions

Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stiring occasionally until transluscent, about 8-10 minutes. Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted.
Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée the souop in a blender or food processor until smooth. Strain the soup through the strainer. Stir in the last 2 tablespoons of oil and season with salt and pepper.