It’s asparagus season, so I had a big haul of asparagus. I was looking for something interesting to do with it, and it’s been rainy and chilly for California, so soup came to mind. There are lots of recipes for asparagus cream soup, but I didn’t have any heavy cream and didn’t want to venture out into the rain to get some (soooo California I know haha). It turns out a blended asparagus soup has a luxurious texture even without cream. My husband goggled it up. A week later it rained again (what the heck California!?), so I made another pot. He ate it all, then threw salad into the bottom of the pot to sop up all the remaining bits!
Guessipe
- 2 lbs asparagus, tips trimmed and set aside, remainder chopped
- 1 large bunch green onions, chopped
- 1 bunch celery, chopped
- 2 TBSP butter
- 4 beef bouillon cubes
- salt and white pepper
- 1 TBSP olive oil
Melt butter over medium-low heat. Add green onion and celery, cooking and stirring for 5 minutes.
Add asparagus, salt and white pepper to taste, and continue cooking and stirring another 5 minutes.
Add 5 cups of water and the beef bouillon. Bring to a boil, lower heat, cover and simmer for 15 minutes.
While the soup is simmering, stir fry the asparagus tips in olive oil just until tender. Salt and white pepper to taste.
Immersion blend the soup until smooth. Top with the asparagus tips to serve.
