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Asparagus Soup
Description
A simple, warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of freshly grated Parmesan.Ingredients
Serves
4
- 1 medium white onion, diced
- 1 rib celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon olive oil
- 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
- 1 pound asparagus, trimmed and cut in 1-inch pieces
- Salt and ground black pepper
Methods/steps
- Add the onion, celery, carrot, and olive oil to a stockpot over medium-low heat. Cook, stirring often, about 10 minutes, until the vegetables are soft, but not browned.
- Add the stock and asparagus and season to taste with salt and pepper. Increase the heat to high, and bring the liquid to a boil. Reduce the heat and simmer for 5-10 minutes, until the asparagus can be easily pierced with a fork.
- Remove the pot from heat. In a blender, carefully purée the soup in batches until it is smooth. Return the soup to the pot to reheat over low heat; taste and season with more salt and pepper as needed.
