Asparagus Soup

2.7 from 29 ratings

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

servings

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.