Asparagus is one of my favorite vegetables and it's the best in early spring. I'm so happy to be able to find decent-sized stalks at the grocery store instead of the sad, skinny and anemic-looking ones I found this winter!
I had never tried asparagus in a soup and this one is really delicious. I still have some tweaking to do, I'd like it to be thicker and pack a little more of an asparagus flavor, but this basic recipe is definitely a great place to start. Next time I might top it with some fresh lump crabmeat!
Fresh Asparagus Soup
- 1/2 stick unsalted butter
- 1/2 onion (chopped)
- 1 clove of garlic (minced)
- Salt and pepper
- 2 lbs. fresh asparagus (ends trimmed and cut into 1" pieces)
- 6 cups chicken stock
- 1 pint sour cream (I used a low-fat version)
- 2 tsp. paprika
1. Melt butter in a large pot over medium-high heat. Add the onion and garlic, sauteing for about 5 minutes until soft. Add in the asparagus and saute for another 4 minutes.
2. Add in the chicken stock and bring to a boil. Reduce to a simmer and cook for 30 minutes, until the asparagus is very tender. Carefully blend using an immersion blender or a traditional blender until smooth, then add in the sour cream, season with salt and pepper until smooth. Top with a sprinkle of paprika and serve.