This asparagus soup recipe is adapted from the Williams and Sonoma Soup Cookbook. I got this cookbook from a friend for my wedding. I pretty much think of her every time I’ve used this book. Every soup from this book has been a home run at our house (except for one). The one exception was the garlic soup. The recipes calls for 12 heads (not cloves HEADS) of garlic. We thought we loved garlic until we made this recipe and realized that there really is too much a good thing.

Favorite Ways to Eat Asparagus

Anyways, back to asparagus soup. The main two ways we devour asparagus in our home is either in soup or roasted with balsamic vinegar. I tend to like my soups thicker so I use less chicken broth than the recipes call for. When all of my kids were babies and toddlers they would gobble this soup up.  A great blender really is a plus for this recipe to ensure the strings of the asparagus are silky smooth.

Asparagus in a Garden

We went to Eckert’s u-pick farm a few years ago in St. Louis and got to pick asparagus. It was neat to see them sticking out of the ground and see how they grow. My mother in law grows the green vegetable in her garden. She said that the variety they are growing has to mature for 3 years before they can be eaten. They had a tall leafy top with small little berry like things on the top. I thought it was super interesting to see her plant because it didn’t look like the ones we picked at the u-pick farm. I guess I’ll have to see what her plants look like after three years.

What are your favorite ways to eat asparagus?

Asparagus Soup

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Course Soup

Ingredients

  

• 1 onion
• 1 Tbsp Extra Virgin Olive Oil
• 2 lbs asparagus
• 2 cups chicken broth
• ½ tsp dried tarragon
• ½ tsp salt
• ¼ tsp pepper

Instructions

 

• Coarsely chop the onion. Break off the ends of the asparagus. They should just snap off.
• Saute onion in the 1 Tbsp of Olive Oil until translucent (roughly 5 minutes)
• Put the asparagus in with the oil and onion. Give everything in the pot a stir.
• Add the chicken broth to the pot- turn the heat up high. Cook the vegetables in the broth for 10 minutes (uncovered).
• Place broth and vegetables in a blender (or use an immersion blender in the pot) and puree until smooth (approximately 2 minutes).
• Add seasonings to taste.
• Serve warm