IvanEats recipe
Asparagus Soup
Cooking for
4
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Ingredients
Method
- Cut the tips off the asparagus and set them aside for garnish.
- Snap off the woody ends of the asparagus by bending them near the base. Add these ends to the stock and bring it to a simmer.
- Slice the remaining asparagus stalks into small pieces.
- In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat. Sauté the chopped onion or shallot and leek until softened and translucent.
- Add the garlic, if using, and cook for a few more minutes until fragrant.
- Pour in the white wine and let it simmer until the alcohol has cooked off. Season with salt.
- Add the simmering stock (only the stock, not the asparagus ends) and the chopped asparagus. Bring the soup to a boil and let it cook until the asparagus is tender.
- Stir in the chopped parsley and wild garlic, if using.
- Use an immersion blender or countertop blender to blend the soup until smooth.
- Turn off the heat and stir in 1 tablespoon of butter for extra richness.
- In a separate frying pan, melt the remaining 2 tablespoons of butter. Add the reserved asparagus tips and sauté until golden and just tender. Season with salt.
- Ladle the soup into bowls, top each with the sautéed asparagus tips, and serve with a good piece of bread. Enjoy!
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