I love asparagus soup, yet almost never order it when I am in restaurants. Instead of the typical drab, green glop they pass off asparagus soup, this delicate version is a fresh, bright, rich green made only with straight, crisp stalks.
Asparagus Soup with Fresh Herbs
Author: Sally Sampson
Serves: About 5 cups
- 1 tablespoon unsalted butter, olive oil, or canola oil
- 1 Spanish onion, coarsely chopped
- 2 garlic cloves, pressed or finely chopped
- 4 to cups 5 chicken stock
- 2 bunches fresh asparagus, woody stems broken off and discarded, stalks and tips chopped
- 1 teaspoon fresh tarragon or rosemary leaves, or 2 tablespoons chopped fresh basil leaves, plus additional for garnish
- ½ teaspoon Dijon mustard
- 2 to 3 tablespoons fresh chopped chives, for garnish (optional) Parmesan, goat, or feta cheese (optional)
- Store asparagus in the refrigerator in the same way you would a bouquet of flowers: standing upright in water
- Place a stockpot over medium heat and, when it is hot, add the butter or oil. Add the onion and the garlic, and cook until tender and lightly colored, about 10 to 15 minutes.
- Add the stock, raise the heat to high, and bring to a boil.
- Add the asparagus, and when it returns to a rolling boil, remove the solids and place in a blender. Add the tarragon and Dijon mustard. Process until smooth, gradually adding the cooking liquid.
- Strain the soup if you must. (Straining will get rid of the slight stringiness. This is a matter of taste.) Serve immediately, garnished with chives and Parmesan cheese