Category
Gourmet Soups, Stews, & Bisques
A easy , warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of the freshly grated Parmesan.
Also Read ;- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
Ingredients
- 1 medium white onion, diced
- 1 rib celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon olive oil
- 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
- 1 pound asparagus, trimmed and cut in 1-inch pieces
- Salt and ground black pepper
Methods/Steps
- Add the onion, celery, carrot, and the olive oil to a stockpot over medium-low heat. Cook, stirring often, about 10 minutes, until the vegetables are soft, but not browned.
- Add the stock and asparagus and season to taste with salt and pepper. Increase the heat to high, and bring the liquid to a boil. Reduce the heat and simmer for 5-10 minutes, until the asparagus can be easily pierced with a fork.
- Remove the pot from heat. In a blender, carefully purée the soup in batches until it is smooth. Return the soup to the pot to reheat over low heat; taste and season with more salt and pepper as needed.
Asparagus Soup Recipe Video