This simple and easy asparagus soup can be whipped up in about a half an hour. Its richness comes from infusing the chicken stock with the woody ends that normally get discarded. I use milk instead of cream to keep it light and so as not to overpower the deep flavor of the vegetables. Along with some crudité, some buttered toast, or a salad, this is a main course.
- 1 bundle of asparagus (about 1.5 lbs.)
- 1/2 a yellow onion, chopped
- 3 cloves of garlic, chopped
- 1 stalk of celery, chopped
- 4 cups chicken stock
- 1 oz. butter
- 1 tablespoon olive oil
- 1/4 teaspoon red chili pepper flakes
- 2 cups milk (we used 2%)
- The juice of one lemon, about 1 tablespoon
- Salt and pepper to taste
Cut off the tough woody ends of the asparagus and put into a small pot with the chicken stock and bring to boil. Allow to boil for at least 15 minutes to infuse the stock with flavor.
In the meantime, chop the rest of the asparagus into 1 inch pieces. Heat up a large pot with the butter and olive oil. Sauté the onions, garlic, celery, and asparagus and add the red chili pepper flakes. Season well with salt and pepper. Allow to cook until all the veggies are soft, about 5 minutes.
Remove woody asparagus ends from small pot and throw away. Pour the asparagus infused chicken stock into the large pot with the sautéed vegetables. Simmer for 10 minutes.
Puree mixture with an immersion blender right in the pot. In lieu of an immersion blender, a regular blender of food processor can be used. After it is rendered completely smooth, add the milk and lemon juice. Stir well, and taste. Add more salt and black pepper if necessary.
Garnish with a dollop of yogurt, a drizzle of your very best olive oil, and a few almond slivers.