- 40 small asparagus stems
- 8 garlic cloves
- 1/2 of a white onion, chopped
- dash of crushed black pepper
- 5 cups chicken broth
- zest/peel of one medium lemon
- lemon juice, if desired
- drizzle of olive oil
Asparagus Season is now. March and April are the best months to buy and eat fresh asparagus…in the Northern Hemisphere anyway. Asparagus is so good for you, but what green vegetable isn’t?! I like them roasted and in salads and many other ways, but my true favorite is this soup.
I used one bundle of asparagus stalks. Luckily they were bound by 2 rubber bands, which made chopping very easy, and disposing of the bottom stems very tidy.
I used my favorite pot, the Mario Batali heavy cast iron extra large one from Crate ‘n’ Barrel. It was a wedding gift. I use it every week, at least once.
I put my chopped asparagus, garlic, onion, the zest of one lemon and a dash of pepper into the pot. I drizzled with olive oil and let it simmer and saute for 15 minutes on medium high, stirring every few minutes. Then I added 3 cans of chicken broth. You may instead add 5 cups of your soup liquid of choice (vegetable broth, water, cream, ?). Cover with the lid and let it cook on low for one hour.
Using my hand hand immersion blender I pureed most of it. If you want to see some cute asparagus tops, save them from the initial chopping and add them at the end here to cook for just a few minutes.
What I like most about this soup is how rich and flavorful it is with such few ingredients. It is filling, nutritious, colorful, and appealing to most taste buds. I should have made more, there were no leftovers.