I love asparagus. My husband loves asparagus too.
Last weekend, I decided to make an asparagus purée to accompany our lamb chops for dinner. The purée was delicious.
This weekend, using the same concept, I decided to make asparagus soup. It too, was delicious!
This is an easy recipe and it yields a hearty soup. I served it with Parmesan shavings, frisée and grilled homemade French bread. Any crusty bread will do though. I also sprinkled lemon pepper on top. So good!
It is vegetarian, gluten free and paleo. Vegan? Remove the butter and replace with a vegan option.
If you want it to be creamy, add a drizzle of heavy cream before serving. Delicious!
2 tbs butter
4 tbs olive oil
3 cloves of garlic minced
1 medium onion chopped
3 celery stalks chopped
2 bundles of asparagus trimmed
1 tbs of lemon juice
32 oz of chicken broth (low sodium)
Salt and pepper to taste
Heat the butter and oil in a large sauté pan. Add the garlic, onions, celery, salt and pepper to taste. Cook until translucent. If the pan gets too dry feel free to add a drizzle of olive oil or more butter.
Add the asparagus to the pan and cook until tender; about 5-10 minutes. If the pan gets too dry, this time, add a cup of the chicken broth. Remove from heat when the asparagus is nice and tender.
Carefully add the contents of the pan to a blender or food processor and also add a cup of the chicken broth. Use extra caution with the hot ingredients and blend until nice and smooth (I used my Ninja blender to purée).
Pour into a medium sauce pan, add the remaining chicken broth, and bring to a simmer. Serve nice hot.
As I previously mentioned, I served the soup with Parmesan shavings, frisée garnish and toasted bread. Enjoy!