My mother is an excellent, healthy cook. She also doesn’t like to eat the same thing too often, so sometimes she shares a recipe with me, and by the time I cook it for her she’s forgotten it even came from her recipe box! This asparagus soup is one of those- a springtime favorite in our house. It has very few ingredients so I always wait until asparagus is really in season and doesn’t travel too far to get to us, to let the rich, juicy green flavor the soup.
Mom’s Asparagus Soup
- 2 bunches asparagus
- 1 small onion, diced
- 2 cloves garlic, sliced
- 4T butter, divided
- 2T olive oil
- 2-4 cups chicken stock(depending on how thick you like your soup)
- Salt & pepper
Snap the woody ends off your asparagus, then cut off and reserve tips. Chop stalks into 1″ ish pieces. Heat olive oil with 2T butter in a large pot over medium heat. Sauté onions until soft, then add asparagus stems and garlic.
Season with salt and pepper and sauté until asparagus are al dente(test one). Add 2 cups stock, bring to a boil then lower to a simmer. Simmer uncovered for 10 minutes.
Allow to cool, then blend until smooth-add extra stock while blending if it is too thick for your tastes- it is equally good a bit chunky or thin like a bisque! When ready to serve, melt remaining 2T butter in a small skillet and sauté asparagus tips until browned, salting as you go.
Ladle soup into bowls and scatter a few buttery tips on top.