The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl.
Springtime in a bowl—fresh Asparagus Soup. (All photos credit: George Graham)
Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon the stacks of thick stalks at the farmers market, I had soup on my mind.
Rox and Lauren stalking the perfect spears.
This is a healthy recipe as my version does not have cream like so many I’ve tasted. I let the chicken stock infuse flavor, and my handy stick blender brings out the thick texture we crave. With a dollop of sour cream to gild the lily, the richness of this elegant dish is not to be understated. As a main dish or as a first course, this Asparagus Soup is a crowd pleaser.
- 24 asparagus spears
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 tablespoon minced garlic
- ½ cup diced green onion tops
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken stock
- Salt and freshly ground black pepper
- Sour cream
- Remove the woody ends of the asparagus stalks. Cut the tips off the ends of the stalks and reserve. Chop the rest of the asparagus into pieces and reserve.
- In a large pot with a heavy lid over medium-high heat, add the oil and the onions, celery, and bell pepper. Sauté until the onions turn translucent, about 5 minutes. Add the garlic, onion tops, oregano, and thyme and sauté for another 3 minutes.
- Add the asparagus pieces and chicken stock, and bring to a boil. Reduce to a simmer and cover cooking for 45 minutes or until the asparagus pieces are tender.
- Using an immersion blender (or blender), pureé the soup until smooth. Add more stock (or water) if too thick. Season to taste with salt and pepper.
- Add the asparagus tips to the mixture and bring to a simmer. Cook for another 10 minutes or until the asparagus tips are tender.
- Ladle into bowls and top with a spoonful of sour cream.
Soup is served.
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I like everything about this recipe but not the green pepper……it is combative with the asparagus…..also, poach one large garlic clove in water for about 3 to 5 minutes then crush it in with the mixture. We will top each tureen of this recipe with with a dollop of creme fraiche.
Hey Margaret – Down in Cajun country, the holy trinity (onions, celery and bell pepper) goes into just about every dish. If you do not like green pepper, the you should most definitely leave it out. All the best.
I agree. Too strong for delicate asparagus
Can’t wait to try this.
Quick and easy, probably took even less time than the recipe indicates.
Since you use only the green tops of the onions why not plant the roots in a flower pot and let them re-grow? I have about 2 dozen onion plants outside my back door at any time and rarely if ever, have to buy them at the grocery store. Saves a little money and you know that they haven’t been sprayed with some noxious pesticide before they got to your kitchen.
Hey Jack – Great idea. I will give it a try. Keep the comments coming.
Celery has a strong taste, I would recommend the white part of leek{s} and no oil, use butter.
Kind regards