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.
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.
